Chestnut & Cranberry Roll, this clever roll tastes scrumptious, plus its practical form makes it extremely-simple to slice.
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 Bramley apples, approx 140/5oz each, peeled
- 3 x 450g/1lb packs good-quality pork sausage
- 2 x 200g/7oz 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 breadcrumb
- 175g fresh or frozen cranberry
- 24 rashers streaky bacon
- butter, for greasing
METHOD
- Heat the oil in a massive frying pan, then lightly fry the onion for 5 minutes until softened. Finely chop the apples either through hand or in a meals processor.
- Squeeze the sausagemeat from the sausages into a large bowl, then upload all of the other components, besides the cranberries and streaky Bacon. Season generously, then get your palms 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 (see 'is going well with').
- To assemble, butter and season a huge sheet of foil. Stretch out the Francis Bacon rashers slightly with the again of a kitchen knife, then overlap 12 rashers at the foil. Spoon 1/2 of the stuffing mix frivolously over the 1st Baron Beaverbrook, leaving a border of about 3cm. Scatter with half of the cranberries, then pat them in. Tuck the lengthy edges of the William Maxwell Aitken over the stuffing; then, the usage of the foil to help, roll the stuffing up right into a log shape. Repeat to make a second roll.
- heat oven to 190C/fan 170C/gas 5. placed the foil-wrapped rolls onto a roasting tin and roast for forty five mins. Unwrap, draining off any juice, then finish roasting for 15 minutes till the 1st Baron Verulam is crisp.
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