This is my go-to stuffing recipe for Thanksgiving! Even people who usually hate stuffing love it!
Since it is almost American Thanksgiving, I will share what I made back in October for Canadian Thanksgiving. Just so my American friends can make the best stuffing ever.
Like, EVER. I make this every year, and I don't want to experiment with anything else. I don't need any other stuffing recipe when I've got this.
I remember when I was younger, my parents would make enough so that you could stuff the turkey AND have a small casserole dish full. And we still polished it off in no time, asking why they didn't make more.
But man, I definitely know why they didn't make more now that I actually made it this year.
Making this stuffing has made me realize that peeling chestnuts is the hardest thing I have ever done. It took me almost half the day to peel the pound of chestnuts that I needed for this recipe. If anyone has an easy way to peel chestnuts, PLEASE let me know!!
So was it worth it? Wasting half a day just peeling chestnuts, straining my eyes staring at the same thing all day?
Heck yes it was! This stuffing is so good, I would make it everyday if I had an easier way to peel chestnuts (PLEASE be an easier way!). This is the perfect side for Thanksgiving, Christmas, New Years... Any celebration really.
Since I don't really like turkey, I didn't make turkey for thanksgiving. I just made this in a casserole dish. But by all means, stuff this inside a turkey, chicken..whatever you like. You will not be disappointed, I promise you.
What you'll need:
- 1 lb (450g) peeled chestnuts, cooked, peeled and very finely chopped
- 1 large onion, finely chopped
- the liver from 1 chicken, chopped small
- 4 oz (110g) bacon, finely chopped
- 2 tablespoons butter
- 4 tablespoons parsley, chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon ground mace
- 8 oz (225g) sausage, chopped small
- salt and freshly cracked pepper
- 8 slices of bacon
- Preheat the oven to 350˚F.
- In a large skillet, heat the oil on medium heat. Fry the onion, 4 oz bacon and chopped liver for around 10 minutes, or until the onions are transparent.
- In a large bowl, mix together all the ingredients. Line a small casserole dish with the the 8 slices of bacon, and pour the contents of bowl on top. Bake for 40-45 minutes, or until cooked.
Adapted from: Delia Smith's Christmas
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