Chestnut Stuffing

Two tins chestnut puree
6 cooked and peeled chestnuts (roughly chopped)
1 chopped onion
8 rashers streaky bacon, chopped (not too small)
2 teaspoons of cranberry sauce (the one with the whole cranberries in it)
Salt and pepper
Oil to cook
Bottle of red wine

Take a sip of red wine

Put 2 tsps oil into a thick bottom pan
Add the chopped onions and cook for a few mins until the onions turn translucent
Add chopped bacon and cook on fast heat so bacon crisps slightly

Take another sip of wine

Add the chestnut puree and the chopped chestnuts and cook for a short while until the puree begins to soften. Add salt and pepper to taste and the cranberry sauce.

Have a good old slug of wine

Transfer into lightly oiled baking dish and cook in oven for about 30 minutes. Bring out of the oven and allow to cool slightly before serving (this intensifies the flavours).