Christmas dinner just isn't complete without Jewelled Stuffing
- 1 tbsp olive oil
- 2 Bramley apples approx. 140g/8oz each, peeled
- 3 x 450g/1lb good quality pork sausage meat (I get mine from my local butcher)
- 2 x 200g/7oz packs vacuum packed chestnuts roughly chopped
- Small bunch parsley leaves roughly chopped
- Small bunch sage leaves roughly chopped
- Small bunch thyme leaves roughly chopped
- 1 egg
- 100g white breadcrumbs
- 175g fresh or frozen cranberries
- 24 rashers streaky bacon or 12 rashers of back bacon if you prefer
- Butter, for greasing
Heat the oil in a large frying pan, then gently fry the onion for 5 minutes until softened. Finely chop the apples either by hand or in a food processor.
Put the sausage meat 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 cranberries into it. Use it to stuff the neck of the turkey.
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.
Heat oven to 190c/fan 170c/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes. Unwrap, draining off any juice, then finish roasting for 15 minutes until the bacon is crisp.
Enjoy this delicious stuffing hot with your main meal or cold on boxing day with bread sauce and cranberry sauce.