Pancetta and chestnut stuffing

When you are looking for the perfect stuffing don;t get it from the supermarket, make your own!  This pancetta and chestnut stuffing is amazing, the flavours work beautifully and it’s easy to make

Serves
8

Cooking time
90 minutes

Ingredients

50g Butter
4 Shallots, finely chopped
1 Stick celery, finely chopped
1 Small leek, finely chopped
20 Thin slices pancetta, 8 finely chopped
2 Fat cloves of garlic, crushed
1 tbsp Thyme leaves, chopped
450g Good quality pork sausages, skin removed
2 tbsp Flat leaf parsley, chopped
150g Cooked chestnuts, roughly chopped (can use tinned or vacuum packed)
125g Fresh breadcrumbs
1 Large egg, beaten

Method:

Pre heat the oven to 180c.  Melt the butter in a large frying pan. Add the shallot, celery, leek and chopped pancetta. Cook for about 5 mins until soft but not coloured. Add the garlic and thyme and cook for a minute. Cool. Add the sausages to the cooled mixture with the parsley, chestnuts, breadcrumbs and egg. Season and mix well.

Shape 2/3 of the mixture into 12 balls and wrap each ball in a rasher of pancetta. Arrange on a baking tray and cook in the oven for 25-30 mins. Put the remaining stuffing into an ovenproof dish – this can be cooked alongside the stuffing balls.

Alternatively you can line a loaf tin with the extra pancetta. fill with the stuffing and cook in the oven for 40-50 minutes or until a knife inserted into the centre comes out hot.

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