This is the perfect stuffing for chicken breasts and pork loins, but it’s also delicious in turkey as a smoky alternative to sage and onion stuffing.

250g thick cut bacon
250g chestnut mushrooms
350g breadcrumbs
Dash of olive oil
1 red onion
1 white onion
10-12 fresh mint leaves
Handful of fresh parsley
120g butter
Salt and pepper

Finely slice the bacon, getting rid of the rind if there is any.

Heat a little bit of olive oil in a pan and fry the bacon until lightly browned and crispy. Remove the bacon from the pan and drain it on a bit of kitchen paper.

Roughly chop the mushrooms into quarters and fry them in the same pan as the bacon, again, until browned and crispy. Remove the mushrooms from the pan.

Finely slice both onions.

Melt the butter in the pan and stir to combine with the bacon fat.

Add the onions to the pan and cook until soft and translucent. Add the mushrooms and bacon back into the pan, then stir in the breadcrumbs.

Finely chop the mint and parsley and sprinkle into the mixture. Season well with salt and pepper.

If using the stuffing in meat, it needs to be put into the poultry or meat for the last 30 minutes of cooking. If cooking separately in the oven, it needs 35-40 minutes in a greased, lined loaf tin at 200C.

Source: Stuffing Recipes.