Pigs in Blankets & Chestnut Stuffing

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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

Serves 6
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.

CHESTNUT STUFFING

Serves 6
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!)

Pigs in Blankets & Chestnut Stuffing

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