Give your chestnut stuffing some texture and smoky bacon flavour with this version.
Cook’s tip: Get ahead – place the rolled stuffing balls on the baking tray, covered, into the freezer for up to 1 month. Defrost thoroughly before cooking.
- Serves: 8 – 10
6 echalion shallots, finely chopped
1 fennel bulb (300g), trimmed and chopped
200g smoked streaky bacon, chopped
200g whole cooked peeled chestnuts, chopped
450g pork sausage meat
25g fresh white breadcrumbs
¼ x 20g pack sage, leaves only, chopped
1 medium egg, beaten
- Preheat the oven to 200°C, gas mark 6. Melt the butter in a frying pan over a medium heat and add the 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.
- Return the pan to a high heat. Add the bacon and cook for 5 minutes. Set aside to cool.
- Add the cooled bacon and the rest of the ingredients to the shallot mixture. Mix well to combine then season.
- With damp hands, roll the mixture into 28 balls. Place in a single layer on 1-2 large greased baking trays and bake for 20-25 minutes, until cooked through, the juices run clear and there is no pink meat remaining.