Chestnut and Cranberry Stuffing Roll

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 Bramley apples , approx 140/5oz each, peeled
3 x 450g packs good-quality pork sausage
2 x 200g packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
1 egg
100g white breadcrumbs
175g fresh or frozen cranberries
24 rashers streaky bacon
butter , for greasing

Method

1. 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.

2. Squeeze the sausagemeat 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.

3. 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.

4. 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.

Get ahead
The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead if you wish, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking.

I made this an it was a hit at both the Christmas Dinner table and also at my Christmas Buffet!! I did have problems getting the roll to stay together (it unrolled) which is why I have borrowed a photo of it. It still tasted great though!!

Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?

White Chocolate & Raspberry Cheesecake

For the biscuit base
75g digestive biscuits, crushed
75g gingernut biscuits, crushed
75g butter, melted
For the filling
400-600g white chocolate, broken into pieces
65g butter
1/2 vanilla pod
500g cream cheese
50g caster sugar
180ml whipping cream
1 punnet raspberries plus a few more to decorate


Method

1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.

2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.

3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.

4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.

5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours.

6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.

Serves: 6
Prep: 20 min, plus 8-24 hrs chilling


This is an awesome cheesecake!! It was so simple to make and people were queuing for seconds!! Its was a great addition to my Christmas Buffet table!!!
Hey! I'd love to know if people are using my recipes!! If you are leave a wee comment on the recipes post! Also, why not head back and let me know how you got on!!?