- Recipes
- Stuffing
Ingredients
- 30g butter
- 2 shallots, finely chopped
- ½ bramley apple, peeled, cored and finely chopped
- 20 fresh whole sage leaves, plus 2½ tbsp finely chopped leaves
- 450g sausage meat
- 100g fresh white breadcrumbs
- 75g dried cranberries, chopped
- ¼ tsp ground nutmeg
- 1 egg, beaten
- 4 packets Italian prosciutto crudo
- 1 tbsp olive oil
Method
Step 1
Preheat the oven to 200ºC/180ºC fan/gas 6 and line 2 baking trays. Heat the butter in a frying pan, then gently fry the shallots with a pinch of salt for 6-8 mins, until softened.
Step 2
Add the apple and 2½ tbsp of finely chopped sage and fry for a further 2 mins. Remove from the heat and set aside to cool for 10 mins.
Step 3
In a large bowl, mix together the sausage meat, breadcrumbs, nutmeg, dried cranberries and egg. Stir in the onion mixture thoroughly. Use wet hands to roll the mixture into ovals and place them on the baking trays.
Step 4
Fold each slice of pancetta in half lengthways, then wrap each strip around the middle of the stuffing, placing it seam side down. Place in tupperware and store in the fridge ahead of cooking.
Step 5
Brush the sage leaves with a little olive oil and place a leaf on each roll of stuffing. Bake for 25-30 mins, until the stuffing is golden and the sage is crisp.
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