Chestnut stuffing is traditional for turkey, but chestnuts are not always easy to come by, so make a neat substitute by using canned chinese water chestnuts instead.

Assemble:

4 full rashers of middle bacon
2 onions, 1 red and 1 white, finely chopped
2 cloves of garlic, crushed
90g clarified butter
1tbs grated ginger root
2 red bell peppers, finely chopped
2 sticks celery, finely chopped
2 cups breadcrumbs
6 scallions (spring onions), chopped
250 water chestnuts, drained and roughly chopped
2 beaten eggs
salt and black pepper

Lightly saute the onions, ginger, garlic, bell pepper, celery and bacon in the clarified butter until the onions are tender. Add this mixture, including the fat, to the breadcrumbs and mix thoroughly. Stir in the scallions and water chestnuts, season with the salt and pepper and add the beaten egg.

Remember to  only stuff the neck end of the turkey; leave the body cavity empty or you'll be cooking it all week. Any stuffing left over can be cooked in a separate baking dish, which is my preferred way of cooking stuffing anyway.

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