Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 bramley apple, chopped
450g of sausage meat
100g pack vacuum packed chestnuts, chopped
20g parsley, chopped
20g thyme, chopped
1 egg
60g fresh breadcrumbs or apple and herb stuffing mix
60g fresh or frozen cranberries
12 rashers streaky bacon
Method
Place a frying pan onto the boiling plate, add the oil and onion and sauté until soft. Add the bramley apple and cook for a few minutes until softened, remove from the heat and put to one side.
In a mixing bowl add the sausage meat, chopped chestnuts, parsley, thyme, egg, breadcrumbs and add the cooked onion and apple, mix until evenly combined.
Unroll a large sheet of tinfoil and brush lightly with soft butter. The bacon will form the casing of the stuffing, start by laying a piece horizontally across the foil, then another directly below and repeat the process until you have a vertical line of bacon.
Spoon half the sausage meat in a line in the centre of the bacon, add the cranberries and then spoon the remaining sausage mix on top of the cranberries to make a sandwich. Fold the bacon rashers over the top and roll the tinfoil into a sausage shape, tie each end tightly using string so to the roll keeps its shape during cooking.
Place the stuffing roll onto a baking tray and place on the bottom shelf of the top oven at 220 degrees and cook for 45 mins.
Remove from the oven and take out of the tinfoil. The stuffing should hold its shape now, place the cooked stuffing roll back into the top oven for 15-20 minutes to crisp the bacon.
