Special Jewelled Stuffing

CHESTNUT & CRANBERRY ROLL   ** (Can be prepared ahead)**

 

Makes 2 rolls, each cuts into 8 slices

Preparation Time: 30 minutes.     Cooks for 1 hour

Easy to prepare

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INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

2 Bramley (cooking) apples, approximately 140 g / 5 oz each, peeled

3 x 450 g (3 x 1 lb) packs good quality pork sausages

2 x 200g (2 x 7 to 8 oz)  packs vacuum-packed chestnuts, rougfhly chopped

Small bunch sage, leaves roughly chopped

Small bunch thyme, leaves stripped

1 egg

100g / 4oz white breadcrumbs

175g / 6oz fresh or frozen cranberries

24 rashers streaky bacon

butter for greasing

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Heat the oil in a large frying pan, then gently fry the onion for 5 minutes until softened.  Finely chop the apples, either by hand or in a food processor.

Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients except the cranberries and straky bacon.  Season generously then get your hands in and mix well.  Weigh out 450g (1lb) of the stuffing and mix a handfull of cranberries into it.  Use to stuff the neck of the turkey.

To assemble the rest:  Butter and season a large sheet of foil.  Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. 

Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm (a little over an inch).  Scatter with half the cranberries, then pat them in.  Tuck the long edges of the bacon over the stuffing, then, using the foil to help, roll the stuffing up into a log shape. 

Repeat to make a second roll.

Heat the oven to 190C / 375F / Gas mark 5 / Fan oven 170C

Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes.  Unwrap, draining off any juice, then finish roasting for 15 minutes, until the bacon is crisp.

**These rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month.  Roast up to 1 day ahead if you wish, then reheat, wrapped in foil, for 30 minutes while the turkey rests and your vegetables finish cooking.

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Recipe and photos from a recipe that appeared in BBC Good Food Magazine, Christmas edition 2007

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5 Comments

Filed under Christmas Countdown, Cookery

5 responses to “Special Jewelled Stuffing

  1. Pingback: Cider Roast Turkey « ~ The Gentle Voice ~

  2. Pingback: Christmas and Thanksgiving Timetable « ~ The Gentle Voice ~

  3. I like the way you use bacon to wrap other foods. I too have a recipe Green Beans wrapped in Bacon with butter and brown sugar. Another one is Sweet Potato fries wrapped in bacon.
    I am doing a feature over at my blog on Turkey Dinner…Traditional vs. Modern. I am going to link to this recipe of yours “Special Jewelled Stuffing.”
    Check it out!!

  4. Where is your cranberry sauce recipe – we use it every year but I have lost my print out – AAhhhh!!! now I can’t find it on the site – love this site by the way

  5. Jayne

    Thank you! I literally haven’t updated this site in years which maybe explains why you can’t find it. I hope you’re seeing THIS comment from me now. 🙂 Does this link work? If not, LMK and I’ll post it here in comments. https://voixdouce.wordpress.com/2009/11/26/cranberry-sauce/

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