Preparation Time: 20 minutes plus, 15 minutes chilling time
Cooking Time: 20 minutes
- 450g Sausage meat (Purchase here)
- 300g pork mince (Purchase here)
- 25g unsalted butter
- 2 tbsp olive oil
- 150g peeled cooked chestnuts, roughly chopped (Purchase here)
- Good grating of fresh nutmeg
- 100g (3/4 cup) chestnut meal (or bread crumbs if not available)
- Large handful of fresh flatleaf parsley, chopped
- Small handful of fresh sage leaves, chopped, plus 8 extra leaves
- 2 garlic cloves, crushed
- 1 large free-range egg, beaten
- 8 pancetta rashers ( we used Chestnut Brae’s streaky bacon) (Purchase here)
- Preheat the oven to 180°C. Slice sausages open to take out sausage meat and mix it with the pork mince in a large bowl and set aside.
- Heat the butter and oil in a frying pan, add the chestnuts and fry for 2-3 minutes. Grate in the nutmeg. Cool a little, then add to the pork.
- Add the breadcrumbs, herbs, garlic and egg to the bowl and season. Mix with your hands until fully combined. Use a quarter of the stuffing to fill the neck cavity of the turkey, then press the remainder into a 1kg loaf tin lined with cling film or shape by hand into a rectangle (about 8cm x 16cm x 5cm deep). Any leftovers can be frozen in an airtight container for a couple of months.
- Chill for 10-15 minutes, then turn out and cut into 8 rectangles. Put a sage leaf on top of each, then wrap snugly in a piece of pancetta. When you’re ready to serve, place on a non-stick baking sheet and bake for 15 minutes until the parcels are cooked and the pancetta is golden.
Adapted from: https://www.deliciousmagazine.co.uk/recipes/chestnut-and-pork-stuffing/