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One thing I always love about Thanksgiving is the stuffing. Here's a recipe to serve alongside the hens. This also serves as a starch.

Servings: 4

Ready time: 45 minutes


2 tablespoons butter

2 oz (60 g) diced bacon

4 cups thinly sliced leeks (white and light green part only)

3 cups thinly sliced napa cabbage

1 cup vacuum packed chestnuts

1 tablespoon chopped tarragon

1 teaspoon cracked fennel seeds

1 teaspoon lime juice

¼ cup whipping cream

1 cup fresh breadcrumbs

Salt and freshly ground pepper


Heat butter in a skillet over medium heat.

Add bacon and sauté for 2 minutes or until just crisping.

Add leeks and napa cabbage and sauté for 6 minutes or until everything is soft.

Add chestnuts, tarragon, fennel seeds and lime juice and cook for 2 minutes or until flavours are combined.

Stir in cream and bring to boil. Remove from heat and stir in breadcrumbs. Season well with salt and pepper.

Place in oven-proof baking dish, cover and bake 30 minutes beside the hens.

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