Serving notes: Makes enough stuffing for the turkey and 18-20 stuffing balls
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Yields:
20
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Cal/Serv:
160
Ingredients
25 g (1oz) butter
1 Tbsp. olive oil
1 large Spanish onion, finely chopped
4 celery sticks, diced
125 g (4oz) brazil nuts, chopped
450 g (1lb) good-quality pork sausagemeat
175 g (6oz) good-quality, crustless white bread cut into 1cm (1/2in) cubes
225 g (8oz) Bramley apples, cored and chopped
2 tsp. fresh sage, chopped
Zest of 1 lemon
1 large egg yolk
810 thin slices pancetta
Olive oil to drizzle
Directions
Step 1
Melt the butter with the olive oil in a large frying pan and gently fry the onion, celery and brazil nuts together for 5-7min until soft and golden. Allow to cool.
Step 2
Tip into a large bowl with all the remaining ingredients, except the pancetta and oil. Mix thoroughly and season. Reserve half the stuffing for the turkey.
Step 3
Roll the remaining stuffing into golf ball-sized rounds. Halve the pancetta slices lengthways and wrap two pieces in a cross shape around each stuffing ball. Put them in a sealable container, seam-side down, and chill.
Step 4
When ready to cook, preheat the oven to 190ºC (170ºC fan) mark 5. Transfer to a roasting tin, drizzle with a little olive oil, cover with foil, then cook in the oven for 30min, removing the foil after 15min.
Get Ahead
Make the stuffing balls to the end of step 3 up to one day ahead. To use, complete recipe.
Per Serving:
Calories: 160
Total carbs: 8 g
Sugars: 2 g
Total fat: 12 g
Saturated fat: 4 g
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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
