Shallot, Chestnut and Bacon Stuffing

This classic stuffing is ideal for turkey, or well-flavoured game birds such as pheasant or guinea fowl. It can be served in balls or baked in a tray. The egg is optional but makes the mix less crumbly and easier to slice.

Preparation time :	40 minutes
Cooking time :	35 minutes
Total time :	1 hour 15 minutes

Makes: 28 x 40g balls or serves 8 as a large loaf

Ingredients

25g butter
6 shallots, finely chopped
300g bulb fennel, trimmed and chopped
200g smoked bacon, chopped
200g pack vacuum-packed chestnuts, chopped
450g pork sausagemeat
30g fresh, coarse breadcrumbs
2 tbsp finely chopped fresh sage
Freshly ground black pepper
1 egg, beaten (optional)

Method

1. Preheat the oven to 200°C/gas 6 if you're making stuffing balls, or 190°C/gas 5 if you're baking the stuffing in a tray.
2. Melt the butter in a frying pan over a medium heat and add the chopped shallots. Cook for 5 minutes, then add the chopped fennel and cook for a further 5 minutes. Transfer to a large bowl and allow to cool.
3. Add the bacon to the pan and cook for 5 minutes. Set aside to cool.
4. Add the cooled bacon and the rest of the ingredients to the cooled shallot and fennel mixture. Mix well to combine the ingredients.
5. Roll the mixture into 28 balls (about 40g each). Place in a single layer on a large baking tray and bake for 20-25 minutes. Alternatively, place in a large loaf tin or deep baking dish and cook for 35 minutes or until completely cooked through.