Wall's Bacon and Chestnut Stuffing
Serves 10 (40 Stuffing Balls)
100 g dried apricots, chopped
Zest and juice of 1 orange
1 small orange, peeled and diced
50 g butter
1 onion, peeled and diced
3 rashers Wall’s Unsmoked Bacon, chopped
450 g sausage meat
140 g cooked chestnuts, chopped
1 egg, beaten
140 g fresh breadcrumbs
1 tsp chopped thyme leaves
2 tbsp chopped parsley
2 tbsp olive oil
Pre-heat the oven to 190°C (375°F) Gas Mark 5.
Place the dried apricots in a bowl and stir in the orange zest and juice and leave to stand for 45 minutes.
Melt the butter in a frying pan and fry the onion and bacon for 4-5 minutes. Leave to cool slightly, and then mix in the remaining ingredients except the olive oil.
Using your hands, roll the stuffing into walnut sized balls.
Heat 2 tbsp olive oil in a roasting tin and cook for 30-40 minutes, until crisp and brown on the outside. (If you are cooking a chicken or turkey, the stuffing balls can be placed around the bird in the same roasting tin).