My verdict? It was okay. I didn’t love it. Would I make it again? Maybe, it was inoffensive enough just didn’t really have the WOW factor I was hoping for.
1tbsp olive oil
1 onion, finely chopped
2 Bramley apples, approx 140g each, peeled
3 x 450g packs good-quality pork sausage
2 x 200g vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
100g white breadcrumbs
175g fresh or frozen cranberries
24 rashers streaky bacon
butter for greasing
Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
Squeeze the sausage meat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey.
To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
The rolls can be made two days ahead and kept raw in the fridge. They can also be frozen for up to one month. I still have one roll in the freezer and am hoping the next one stays together better!
love & kisses
Mrs M x