Chestnut~ bacon & thyme stuffing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Sunflower oil |
| 6 | Rashers streaky bacon, | |
| Chopped | ||
| 2 | ounces | Butter |
| 1 | large | Onion, peeled and finely |
| Chopped | ||
| 12 | ounces | Fresh white breadcrumbs |
| Finely grated rind and juice | ||
| Of 1 lemon | ||
| 3 | tablespoons | Fresh thyme leaves, stalks |
| Discarded or 1 tb dried | ||
| 9 | ounces | Tinned chestnuts, finely |
| Chopped | ||
| 2 | mediums | Eggs |
| 8 | ounces | Premium pork sausage meat |
| Salt and black pepper | ||
Directions
Heat the oil in a frying pan, add the bacon and cook for 3-4 minutes or until crisp. Drain and set aside. Melt the butter in the same pan, add the onion and cook until soft. Transfer onion and butter to a large bowl and allow to cool slightly. Add the bacon, breadcrumbs and remaining ingredients to the onion and mix well. Season. Use some of mixture to stuff the turkey. Roll remaining mixture into balls, drizzle with melted butter and bake for 20-25 minutes at 200'C (400'F).