Prepare each of these a day before and store them (uncooked) covered in the fridge. Then simply put them in the oven on the big day.
PIGS IN BLANKETS
12 thin rashers streaky bacon * 25 cocktail sausages or chipolatas * oil
Roll out the rashers of bacon, then cut them vertically in half. Wrap each piece around each sausage. Smear oil onto a baking tray then put the sausages with the bacon fold end down. Cook them with the turkey in a 180°C/375°F/Gas 4 for 45 minutes. Just check on them towards the end, so they don’t burn. Keep them warm, wrapped in foil, until serving.
1 large onion, peeled and quartered * 115g (4oz) streaky bacon * 2 handfuls of fresh parsley * 85g (3oz) butter plus 15g (½oz) for buttering on top * 255g (9oz) vacuum-packed whole chestnuts, cut into pieces * 255g (9oz) breadcrumbs * 455g (1lb) pork sausages, skinned or 425g (15oz) can unsweetened chestnut purée for vegetarian option * 2 eggs, beaten * grating of nutmeg * pinch of salt & freshly ground black pepper
Blitz the onion, bacon and parsley in a processor or chop up finely by hand. Melt the 85g (3oz) butter in a large, heavy base pan and cook the mixture on a very low heat, for about 10 minutes, until the mixture has softened, Squeeze all the sausage meat out of their skins. In a separate bowl, mix together the chestnuts, breadcrumbs and sausages (or chestnut purée). Beat in the eggs, season with a grating of nutmeg, salt and pepper. Grease a serving dish and add the stuffing. Spread the 15g (½oz) butter over the top. Bake in the oven for 30-40 minutes (depending on how much you have in your oven!)
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
The section A PERFECT CHRISTMAS will give you just that….all the recipes you need for a perfect Christmas in one book.