Think of Hungary and goulash probably springs to mind. However, the Hungarians are famed for much more than one traditional soup. Hungary is arguably the home of mushrooms after Italy and Russia. Moreover, its blessed with the sweet, soft chestnut and many of its sweet and savoury dishes benefit from its presence.
This Christmas, the Jones’ household decided to opt for a traditional Hungarian chestnut-stuffed turkey. Serve with roast potatoes, your favourite vegetables and lashings of gravy for a favourite family feast.
Ingredients
For the stuffing
200g unsmoked bacon lardons or pancetta
100g butter
250g breadcrumbs
200g chestnuts, cooked and chopped
Plenty of thyme and parsley, finely chopped, fresh is best
For the turkey
Turkey whatever weight you need to satisfy your hungry family
Roughly (depends on size of turkey) 50g butter
About (again depends on size of turkey) 6 rashers of streaky bacon
Parsley and thyme
Instructions
Dry fry bacon lardons in frying pan unti most of their fat is released
Add butter to pan and melt
Add breadcrumbs and mix
Add chopped chestnuts
Season with salt and pepper
Add the herbs
Stir
Remove from pan and allow to cool
When cool to handle roll into a ball
Stuff the neck of the turkey with the stuffing ball
(Excess stuffing can be used to make extra stuffing balls or a dish of stuffing which can be cooked separately. Alternatively, freeze a large ball of stuffing to use the next time you want to make a roast dinner. Ensure you defrost thoroughly before cooking.)
Fill cavity of turkey with thyme and parsley
Coat the turkey with butter and top with the bacon rashers
Cover the turkey with foil
Cook on 180 degrees Celsius (lower for a fan oven) according to weight (instructions on packaging) but allow extra time for stuffing
Remove foil 30 minutes before end time
When cooked (juices will run clear) allow to stand for 30 minutes before carving
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