Chestnut, Bacon & Sage Stuffing Rolls
Goes fabulously with chicken, turkey or pork roasts.
Makes 2 rolls, serves 10.
Can be assembled (pre-cooking) up to 2 days ahead.
Good to have a gravy with this tasty stuffing.
- 50g Unsalted Butter
- 2 Small Brown Onions, finely chopped
- 2 Cloves Garlic, crushed
- 100g Rindless Streaky Bacon, finely chopped
- 1/3 Cup + 1 tbsp Dry Sherry
- 1/2 Cup Pitted Dates, chopped
- 150g Cooked Chestnuts, chopped
- 1/4 Cup Slivered Almonds, toasted and chopped
- 2 Cup Fresh Breadcrumbs
- 1/4 Cup Fresh Sage Leaves, chopped finely
- 1/4 Cup Fresh Flat-leaf Parsley, chopped finely (optional)
- 1 tsp Grated Lemon Zest
- 2 Eggs, lightly beaten
- 1 tsp Sea salt, finely ground
- 1 tsp Black Pepper, finely ground
- 24 Thin Slices of Streaky Bacon or Pancetta
- 2 tbsp Honey
- Gravy, for serving (optional)
- Preheat oven to 180C and line a baking sheet with baking paper.
- In a large frying pan over medium heat, melt the butter.
- Add onion, garlic and bacon, cooking for 5-6 mins while stirring until onion has softened.
- Add the sherry and dates and cook, while stirring, for another minute. Then remove from the heat and set aside.
- In a large bowl, add chestnuts, almonds, breadcrumbs, sage, parsley, lemon, egg, salt and pepper. Mix well to combine.
- Combine the onion mixture into the chestnut mixture. Blend well. Set aside.
- Cut out two x 45cm lengths of aluminum foil and two x 45cm lengths of baking paper.
- Top each piece of aluminum foil with a similarly sized sheet of baking paper.
- Arrange 12 slices of bacon, overlapping slightly, onto the baking paper, to make a large rectangle shape.
- Place half of the mixture across one end of the bacon.
- Using the baking paper and the foil to help you, form a log with the stuffing mixture, so the mixture is even with the bacon at each end.
- Ensure the log is wrapped up tightly in the bacon, then finish the wrapping with the baking paper and foil.
- Repeat with remaining bacon and filling. You should now have 2 bacon-wrapped stuffing rolls.
- Place the rolls (with the full wrapping) on the baking tray, separated by at least 1.5 inches.
- Bake for 30 mins.
- Meanwhile, mix the sherry and honey in a small bowl.
- Take the rolls out of the oven and carefully remove the foil and baking paper wrapping, while keeping them on the lined baking tray, seam-side down.
- Brush the rolls with sherry mixture and return them to the oven for 10 mins until the bacon is crisp but not too dark.
- Cut into 2cm thick slices to serve. Serve warm with gravy.