Cut the bread to small cubes, put them on the baking sheet lined with parchement paper and bake for about 1 hour on 250 F / 120 C to dry them out a little.

Cut your bacon to smaller pieces and pan fry it.

Chop chesnuts to smaller pieces, I usually cut them to quarters.

Mix all the ingrediences together. You can bake your stuffing inside of the bird (be sure you are baking it for long enough, but if you follow my slow roasted turkey recipe you are safe).

You can bake your stuffing separately from turkey in a caserole dish on 395 F / 200 C - covered with tin foil for about 25 minutes, uncover and finish for another 15-20 minutes.