 |
180g peeled chestnuts
375g chopped streaky bacon or pancetta
150g brown onion, diced
24 fresh or frozen cherries, deseeded
400g stale Italian bread chopped
into small dice or briefly put
through the food processor
½ tsp ground black pepper
1 tsp seasalt
Pinch grated nutmeg
½ cup chopped parsley
2 tbs chopped rosemary
2 eggs
½ cup milk
½ cup olive oil
Chop the chestnuts into a roughdice.
Place the bacon into a pan and begin to cook, add the onion.
Cook until the onion is translucent then add the chestnuts and cherries. Heat through.
Mix the breadcrumbs with the salt, pepper, nutmeg, herbs, egg and milk.
Combine the bread mixture with the bacon and chestnut mixture and mix well.
Use to stuff any bird you desire. |
|
