#stuffing recipe

This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.

100 grams/3.5 ounces smoked streaky bacon

2 tablespoons olive oil

2 tablespoons unsalted butter

half a dozen large chestnut mushrooms

1 large garlic clove, minced

half a dozen large leaves Garden Sage 

1 onion

2 Ribston Pippin apples, rinsed

half a fluffy sprig Garden Rosemary

100 grams/3.5 ounces stale Spelt Sourdough 

3/4 cup good Tawny Port

1/4 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshy cracked black pepper

In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.

Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.

Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.

Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.

Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.

Set aside, to cool, about 15 minutes.

Preheat oven to 210°C/ 410°F.

Cranberry Apple Walnut Stuffing

Some of this delicious Sage, Onion and Chestnut Stuffing is inside my Turkey Roast, but this is so good in itself, it makes a tasty options for your vegetarian family and friends. Happy Thanksgiving to you all!

Ingredients (serves 4 to 6):

1 tablespoon unsalted butter

1 tablespoon olive oil

1 onion, peeled

a dozen large fresh sage leaves

2 cups cooked chestnuts

4 ounces day-old sourdough bread

1/2 teaspoon sea salt flakes

1 teaspoon freshly ground black pepper

1 cup vegetable broth, warmed

In a large, deep nonstick skillet, melt butter with olive oil over medium heat. Finely chop onion, and add to the hot oil and butter. Cook, stirring, 3 minutes, until softened. Finely chop sage leaves, and stir into the onion. Cook, 2 minutes more.

Increase heat to medium-high. Stir in chestnuts, and cook, another couple of minutes. Cube sourdough bread, and add to the skillet. Cook until coated in butter and oil and lightly toasted. Season with sea salt flakes and freshly ground pepper. Finally, pour in warmed vegetable broth and stir, until well-combined and bread has soaked up all the liquid. Remove from heat. Let cool, 10 minutes.

Preheat oven to 400°F (200°C). Generously butter a small pan.

If you are stuffing a bird or a roast, save a couple of cups of the mixture. Spoon remaining stuffing in buttered pan, pressing gently with the back of the spoon.

Bake Sage, Onion and Chestnut Stuffing at 400°F (200°C), 30 minutes.