- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 Bramley apple, approx 140/5oz each, peeled
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 3 x 450g/1lb packs good-quality pork sausage
- 2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- small bunch parsley, leaves roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch sage, leaves roughly chopped
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- small bunch thyme, leaves stripped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g white breadcrumb
- 175g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 24 rashers streaky bacon
- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
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Heat the oil in a large frying pan, then gently fry the onion for 5 mins 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 streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
To assemble, 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. 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 oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
The 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 mins while the turkey rests and your vegetables finish cooking.