For the chestnut stuffing
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 3 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 15g pack sage, shredded
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 200g pack cooked chestnut
'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…
- 100g hazelnut
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 100g breadcrumb
- ½ tsp mace
- 2 large eggs, beaten
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.