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.