Since then I have tried various stuffing recipes every Christmas but none have been as good as this recipe. Therefore I am doing this one again.
Prepare the following ingredients and put them all in a large mixing bowl.
140g bramley apple (1-2 apples) finely chopped (I made this chunky so will see how it turns out)
3 x 450g packs of good quality sausages meat squeezed out
400g vacuum-packed chestnuts roughly chopped
small bunches parsley, sage & thyme chopped
1 egg (I forgot this so will see what happens)
100g white bread crumbs (3 slices)
Heat some olive oil in a pan and fry a finely chopped onion until softened (not browned).
Add this to the bowl with everything else.
Now for the fun bit. Get your hands in and squidge all the ingredients together until mixed.
The next stage of the is to build the roll.
Butter two sheets of foil.
Use a butter knife to stretch 24 rashers of smoked streaky bacon and lay 12 rashers on each of the foil sheets slightly overlaying each one.
Put half of the stuffing mixture on each sheet on top of the bacon and flatten out so the bacon is covered.
Split 175g cranberries between the two halves of mixture and gently press into the stuffing mixture.
Using the foil to help, gently roll the stuffing into a log shape.
Once done wrap in foil and either cook for 45 mins in an oven heated to 190c/fan170c/gas 5.
I am going to put mine in the freezer ready for Christmas.
Once cooked just slice as an accompaniment to Christmas dinner or as party food.
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