Eighteenth-century Chestnut Stuffing
Bottom image: This recipe is adapted from one I first came across in the cookery book written by the eighteenth-century writer, Hannah Glasse.
Peeling chestnuts is a chore at the best of times, but with the pressures of Christmas it can seem even more tiresome. So, if you can get hold of peeled chestnuts in a vacuum pack or container, that will make life infinitely easier.
This recipe is from Delia's Happy Christmas. Makes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird. Scroll to the bottom of the Method to see questions Lindsey has answered on this recipe
Melt the butter in a large frying pan and cook the onion, bacon and chopped turkey liver for 10 minutes or so, until the onion looks transparent and everything is tinged gold at the edges.
Now tip the contents of the pan into a large mixing bowl and add all the remaining ingredients. Season with salt and pepper, and mix very thoroughly.