This is an excellent stuffing for your Christmas turkey, but it’s so good that it really shouldn’t be reserved for Christmas. Use this recipe as your go-to year-round stuffing.
Prep time: 60 minutes/Cook time: 30 minutes/Serves: 8-10
Ingredients:
200g white bread (about 5 thick slices, crusts included)
1 large onion, quartered
2 garlic cloves
generous handful of fresh parsley
450g good quality sausage meat
2 Cox’s apples, cored, peeled and finely chopped
4 tbsp dried cranberries (optional)
3 celery sticks, strings removed and diced
100g pack walnut pieces, chopped
1 tsp curry powder
1 large egg
grated zest of 1 lemon and juice of 1⁄2 lemon
20 rashers rindless streaky baco
Method:
Whizz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whizz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish, ready for roasting.
