Chestnut & cranberry roll

Chestnut & cranberry roll

  • Rating: 5 out of 5.62 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 2 rolls, each cuts into 8 slices

Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

  • Easily halved
  • Freezable
Nutrition: per serving
NutrientUnit
kcal291
fat18g
saturates6g
carbs20g
sugars5g
fibre2g
protein14g
salt1.69g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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').

  • STEP 3

    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.

  • STEP 4

    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.

RECIPE TIPS
GET AHEAD
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.

Goes well with

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    Rating: 5 out of 5.62 ratings
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