Stuffing is another must have for a roast, particularly with Turkey. Obviously the term comes from stuffing the meat. However, I like to keep it separate, it makes it crispier.
- 55g Peeled Roasted Chestnuts, chopped
- 180g Breadcrumbs
- 1 Onion, diced
- 100g Smoked Bacon Lardons
- 1 egg, beaten
- 100ml Veg Stock
- 1 x tsp Dried Sage
- Pinch of Black Pepper
- Heat the oven to 180C Fan.
- Peel the roasted chestnuts and roughly chop.
- Meanwhile, fry the bacon in a dry pan to crisp.
- Once the bacon is cooked. Combine the ingredients in a large bowl, add the chestnuts, breadcrumbs, onion, bacon, egg, veg stock, dried sage, black pepper and stir.
- It’s time to shape the balls. Wet your hands to ensure the mixture doesn’t stick to you too much. Take a heaped teaspoon size and roll it in your hands to form a ball. Repeat the process.
- Place the balls onto a greased baking tray and pop in the oven for 20 minutes. Or until golden and crispy on the outside.
- Serve up with your turkey and all of the trimmings.