A nod to the traditional 16th century figgy pudding, this chestnut stuffing recipe combines the sweetness of figs with the salty, savoury flavour of sausagemeat.
Serving notes: Makes enough stuffing for the turkey, plus 12-15 stuffing balls
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Yields:
15
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
137
Ingredients
40g
(1½oz) butter
1
medium onion, finely chopped
2
celery sticks, diced
450g
(1lb) good-quality pork sausagemeat
150g
(5oz) fresh breadcrumbs
1tsp.
fennel seeds
200g
(7oz) dried figs, roughly chopped
200g
pack whole chestnuts, such as Merchant Gourmet, roughly chopped
½ tbsp thyme leaves - about 1 large sprig
3Tbsp.
brandy, optional
Finely grated zest of 1 lemon
1 large egg, beaten
6-8 rashers streaky bacon
15
small bay leaves, halved if large
Olive oil for drizzling
Directions
Step 1
Preheat oven to 200ºC (180ºC fan) mark 6. Melt the butter in a frying pan and gently fry the onion and celery for 10min until soft. Cool in a bowl.
Step 2
Add the remaining ingredients except bacon, bay and oil. Mix well and season. Set aside half the stuffing for the turkey.
Step 3
Divide the remaining stuffing mixture into 12-15 pieces and roll each into the size of a large walnut. Stretch each rasher with the back of a cook's knife, then cut in half widthways and wrap each half around a stuffing ball, putting a bay leaf in each (tell your guests not to eat the leaves). Put seam-side down on a lipped baking sheet.
Step 4
Drizzle with a little olive oil, cover with foil and cook in the oven for 30min, removing the foil after 15min to brown.
Per Serving:
Calories: 137
Total carbs: 12 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 3 g
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