Chestnut stuffing roll
Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
- To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.
- Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it's not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.
- To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.
PER SERVING
337 kcalories, protein 12g, carbohydrate 22g, fat 22 g, saturated fat 6g, fibre 3g, sugar 5g, salt 1.6 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2744665/
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Ingredients
FOR THE CHESTNUT STUFFING
- 1 tbsp butter
- 3 onions , chopped
- 15g pack sage , shredded
- 200g pack cooked chestnuts
- 100g hazelnuts
- 100g breadcrumbs
- ½ tsp mace
- 2 large eggs , beaten
TO ASSEMBLE
- 2 tbsp butter , plus extra to serve
- 15 rashers streaky bacon
- few sage leaves, to serve (optional)
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 30 mins
Cook 1 hr 30 mins
Ingredients
FOR THE CHESTNUT STUFFING
- 1 tbsp butter
- 3 onions , chopped
- 15g pack sage , shredded
- 200g pack cooked chestnuts
- 100g hazelnuts
- 100g breadcrumbs
- ½ tsp mace
- 2 large eggs , beaten
TO ASSEMBLE
- 2 tbsp butter , plus extra to serve
- 15 rashers streaky bacon
- few sage leaves, to serve (optional)
PER SERVING
337 kcalories, protein 12g, carbohydrate 22g, fat 22 g, saturated fat 6g, fibre 3g, sugar 5g, salt 1.6 g
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07 December 2012
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