Chestnut stuffing roll

Chestnut stuffing roll

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(7 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Serves 8

Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
337
protein
12g
carbs
22g
fat
22g
saturates
6g
fibre
3g
sugar
5g
salt
1.6g

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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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2012

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Comments

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suzlovescake's picture
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Great recipe, and looks impressive on the dinner table presented as it looks in the picture. Tastes fab too!

fforde's picture
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the best xmas stuffing ever!

tanoriginal's picture
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This was really delicious, the texture and flavours were very good. The roll shape comes in really handy when your oven is already full and the fact you can make ahead and freeze made for a much easier Christmas Eve. Will be making again.

kathryndonna's picture
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Absolutely yummy! I gave this a pre Christmas try out, following the recipe exactly and it is delicious. I served it with some griddled chicken breast and green beans and gave it all a splash of balsamic vinegar over the top at the end. Looked very stylish. As there was only 2 of us there were plenty of leftovers and it was lovely sliced cold in a sandwich with onion chutney the next day. I am using what was left over as a topping for cauliflower cheese today instead of just breadcrumbs. Definitely one for the binder.

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