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).

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