Eighteenth-century Chestnut Stuffing recipe | Delia Smith

Ingredients

• 1 lb (450 g) peeled chestnuts, cooked and very finely chopped
• salt and freshly milled black pepper
• 1 large onion, finely chopped
• 4 oz (110 g) smoked streaky bacon, finely chopped
• the liver from the turkey, chopped small
• 1 oz (25 g) butter
• 4 level tablespoons chopped fresh parsley
• 1 level dessertspoon chopped fresh thyme
• ¼ level teaspoon ground mace
• 8 oz (225 g) best-quality pork sausagemeat, or finely minced pure pork