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Chestnut stuffing roll

Chestnut stuffing roll

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal337
fat22g
saturates6g
carbs22g
sugars5g
fibre3g
protein12g
salt1.6g
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Ingredients

For the chestnut stuffing

  • 1 tbsp butter
  • 3 onions , chopped
  • 15g pack sage , shredded
  • 200g pack cooked chestnut
  • 100g hazelnut
  • 100g breadcrumb
  • 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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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A star rating of 5 out of 5.13 ratings
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