Save to your scrapbook
Chestnut, sage & bacon stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 (with leftovers)
25g butter, plus extra for greasing
6 shallots, finely chopped
300g bulb fennel, trimmed and chopped
200g smoked streaky bacon, chopped
200g pack whole natural chestnuts, chopped
450g pack pork sausagemeat
30g fresh breadcrumbs
2 tbsp finely chopped sage
1 British Blacktail Medium Free Range Egg, beaten
1. Preheat the oven to 200°C, gas mark 6 and grease a large baking tray if you’re making stuffing balls. Or, preheat the oven to 190°C, gas mark 5 and grease and base-line a 900g loaf tin or ovenproof dish, if preferred.
2. Melt the butter in a frying pan over a medium heat and add the shallots. Cook for 5 minutes, add the fennel and cook for a further 5 minutes, then transfer to a large bowl.
3. Return the pan to the heat and add the bacon. Cook for 5 minutes. Set aside in the large bowl and leave everything to cool. Once cool, add the remaining ingredients to the bowl, season and stir well to combine.
4. Roll into 28 balls and place in a single layer on the prepared baking tray and bake for 20-25 minutes. Or spoon into the prepared loaf tin or baking dish and cook for 45 minutes, or until piping hot and cooked through.
Typical values per serving:
(per 2 balls)
This recipe was first published in Tue Dec 08 12:16:56 GMT 2020.
Average user rating