Serving notes: Makes enough for the turkey, plus 12-15 stuffing balls
Advertisement - Continue Reading Below
Yields:
15
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
220
Ingredients
40 g (1 1/2oz) butter
1 medium onion, finely chopped
1 celery stick, diced
450 g (1lb) good-quality pork sausagemeat
175 g (6oz) fresh breadcrumbs
2 Cox's apples, peeled, cored and diced
200 g pack whole chestnuts
1 Tbsp. lemon thyme leaves - about
1 large sprig
1 Tbsp. Calvados (optional)
Zest of 1 lemon
1 large egg, beaten
69 pancetta slices
Olive oil to drizzle
Directions
Step 1
Preheat oven to 200ºC (180ºC fan) mark 6. Melt the butter in a large frying pan and
gently fry the onion and celery for 10min until softened. Tip into a bowl to cool.
Step 2
Add the remaining ingredients, except the pancetta and olive oil. Mix well and season. Reserve half the stuffing for the turkey.
Step 3
Next, make the stuffing balls. Divide the remaining mixture into 12-15 pieces and roll each to the size of a golf ball. Stretch each pancetta slice with the back of a cook's knife, then halve and wrap each half around a stuffing ball. Put seam-side down on a lipped baking sheet.
Step 4
Drizzle with a little olive oil and cover with foil, then cook in the oven for 30min, removing
the foil after 15min to brown.
Step 5
Get ahead: Make to end of step three up to one day ahead. Put stuffing balls into an airtight container and store in fridge. Complete recipe to serve.
To check the stuffing is well seasoned, heat 1tsp oil in a small frying pan and fry 1tsp stuffing mixture for 2- 3min until golden and cooked through. Taste and adjust seasoning if necessary.
Per Serving:
Calories: 220
Total carbs: 25 g
Sugars: 5 g
Total fat: 8 g
Saturated fat: 5 g
Our ultimate stuffing recipes to complete any festive menu this Christmas
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
