- Bacon-Wrapped Stuffing Rolls.jpg (36.66 KiB) Viewed 783 times
Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 12 persons
This meal, if served as twelve portions, provides 254 cals, 16g fat (of which 6g saturates), 4g sugar and 1.7g salt per portion.
Ingredients
- 50g (2oz) butter
- 2 onions, finely diced
- 1 stick of celery, finely diced
- 400g (13oz) streaky bacon, 150g (5oz) of it chopped finely
- 2 gloves of garlic, crushed
- 1 tsp dried sage
- 100g (3oz) dried cranberries, finely chopped
- 200g (7oz) whole chestnuts
- 150g (5oz) fresh breadcrumbs - white or brown
- Handful of parsley, finely chopped
- 1 orange, finely zested
- 1 lemon, finely zested
- ½ tsp of nutmeg
- 1 large egg, beaten
- 12 streaky bacon rashers
- Salt and pepper
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Oil a baking sheet or greaseproof paper.
2. Heat butter and soften onion and celery for 5 minutes, then add the finely chopped bacon, garlic and sage and cook for a further 5 minutes.
3. In a large bowl, add all remaining ingredients except the streaky bacon rashers. Season and mix. Divide mixture into 12.
4. Stretch out the bacon rashers and put a ball of stuffing on the end and roll up. Repeat for all the balls.
5. Place on a baking tray with seam-side down.
6. Bake for 25 minutes until bacon has browned.
7. If freezing uncooked, freeze on the tray and then add to a bag to free up freezer space. Add 5 minutes extra to cook from frozen of take out the day before and defrost in the fridge.
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