Chestnut, pork and nut stuffing - my family's traditional recipe
Pork second courses
In my family, turkey has always been served with this stuffing. When I was growing up it used to be put inside the turkey but, as the family grew and everyone enjoyed the stuffing more then the turkey, we started making it on the side, finishing it off in the turkey juices while the turkey was resting and being carved. All the meats are cooked so it is very quick to finish it off. Often times we also make it for dinner parties with a roast chicken or on it's own. I think the difference in this stuffing comes from the flavour of the gizzards and the fact that the meats are ground after cooking making the stuffing very crumbly. The stuffing is made with braised pork and gizzards which you can do 2 or 3 days ahead or have it already cooked and frozen. It is best to assemble the stuffing the day before as it needs to rest one day in the fridge otherwise it tends to fall apart when cooking.
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