Serving notes: Makes enough for the turkey, plus 12-15 stuffing balls
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Yields:
15
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
220
Ingredients
40g
(1½oz) butter
1
medium onion, finely chopped
1
celery stick, diced
450g
(1lb) good-quality pork sausagemeat
175g
(6oz) fresh breadcrumbs
2
Cox's apples, peeled, cored and diced
200g
pack whole chestnuts
1Tbsp.
lemon thyme leaves - about
1
large sprig
1Tbsp.
Calvados (optional)
Zest of 1 lemon
1
large egg, beaten
69 pancetta slices
Olive oil to drizzle
Directions
Step 1
Preheat oven to 200ºC (180ºC fan) mark 6. Melt the butter in a large frying pan and
gently fry the onion and celery for 10min until softened. Tip into a bowl to cool.
Step 2
Add the remaining ingredients, except the pancetta and olive oil. Mix well and season. Reserve half the stuffing for the turkey.
Step 3
Next, make the stuffing balls. Divide the remaining mixture into 12-15 pieces and roll each to the size of a golf ball. Stretch each pancetta slice with the back of a cook's knife, then halve and wrap each half around a stuffing ball. Put seam-side down on a lipped baking sheet.
Step 4
Drizzle with a little olive oil and cover with foil, then cook in the oven for 30min, removing
the foil after 15min to brown.
Step 5
Get ahead: Make to end of step three up to one day ahead. Put stuffing balls into an airtight container and store in fridge. Complete recipe to serve.
To check the stuffing is well seasoned, heat 1tsp oil in a small frying pan and fry 1tsp stuffing mixture for 2- 3min until golden and cooked through. Taste and adjust seasoning if necessary.
Per Serving:
Calories: 220
Total carbs: 25 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 5 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
