Indulge in this irresistible chestnut stuffing roll, a nutty, bacon-wrapped log that's not only bursting with flavour but also cleverly designed to save oven space. Each thick slice promises a delightful blend of savoury and earthy notes, making it an essential addition to any festive spread. Chestnuts are rich in fiber and vitamin C, adding a wholesome touch to this decadent dish.
30
Prep Time (mins)
90
Cook Time (mins)
8
Servings
4.2
Rating
Batch CookSides & Small dishes
Ingredients
Flamyay | Bacon-Wrapped Chestnut Stuffing Roll - Flamyay
butter
30 g
for the stuffing
for assembly
onions3 whole
chopped
sage15 g
shredded
cooked chestnuts200 g
hazelnuts100 g
breadcrumbs100 g
mace0.5 tsp
eggs2 whole
beaten
black pepper1 pinch
sage leaves5 whole
to serve (optional)
streaky bacon rashers15 whole
salt1 pinch
Instructions
1
Prepare the Stuffing Base
Melt 15g of butter in a large non-stick pan. Add the chopped onions and cook gently for 15 minutes until very soft. Stir in the shredded sage for 1 minute, then transfer the mixture to a large mixing bowl.
2
Combine Stuffing Ingredients
Pulse the cooked chestnuts in a food processor until they are chopped into small pieces, then add them to the bowl with the onions. Repeat this process with the hazelnuts. Add the breadcrumbs, mace, beaten eggs, 1 teaspoon of salt, and a pinch of black pepper to the bowl. Mix all the ingredients together thoroughly until well combined.
3
Preheat Oven
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
4
Prepare Bacon Wrapper
Tear off a very large sheet of foil. Smear 15g of butter in the middle of the foil, creating a rectangle approximately 30 x 40cm. Lay the bacon rashers over the butter, overlapping them slightly.
5
Shape the Stuffing Log
Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the prepared stuffing mixture into a log along the bacon rashers.
6
Assemble and Chill
Using the foil as an aid, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap the roll with extra foil and twist the ends to tighten and seal. If the roll is not perfectly round, gently roll it on your work surface a few times to achieve a more even shape. Chill the stuffing roll until you are ready to roast it.
7
Cook the Stuffing Roll
Bake the wrapped stuffing roll in the preheated oven for 30 minutes. Once the turkey is removed from the oven, increase the oven temperature to 220°C (200°C fan/Gas Mark 7). Unwrap the stuffing roll and continue to cook for an additional 30 minutes, or until the bacon is crisp.
8
Serve
Keep the cooked stuffing roll warm. To serve, slice it into thick portions. If desired, fry a few sage leaves in extra butter and use them as a garnish.
Nutrition per serving
337
Calories
12g
Protein
22g
Carbs
22g
Fat
3g
Fiber
5g
Sugar
1600mg
Sodium
Chef's Tips
For best results, prepare the stuffing roll up to 2 days in advance and keep it refrigerated. This allows the flavours to meld beautifully.
If you don't have a food processor, finely chop the chestnuts and hazelnuts by hand.
To ensure even cooking and crisp bacon, make sure the stuffing log is uniform in thickness.
