A nifty two-in-one recipe – it’s both the stuffing for the turkey and the bacon-wrapped sausages that everyone loves.
225g/8oz white bread (about 5 thick slices, crusts included)
1 large onion, peeled and quartered
2 garlic cloves
a large handful of parsley
450g/1lb good-quality sausagemeat
2 Cox’s apples, cored, peeled and finely chopped
3 celery sticks, strings removed and diced
100g pack walnut pieces, chopped
1 tsp curry powder
1 large egg, slightly beaten
grated zest of 1 lemon and juice of ½ lemon
20 rashers rindless streaky bacon
salt and freshly grated black pepper, to season
Takes 1¾–2 hours • Makes enough to stuff a 4.5–5.6kg/10–12lb turkey, plus 20 stuffing sausages
1 Whiz the bread in a food processor to make crumbs. Tip into a large bowl. Put the onion, garlic and parsley in the processor and whiz until finely chopped. Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
2 Use about one-third of the stuffing to stuff the neck end of the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon. Put the sausages into a shallow ovenproof dish ready for cooking.
3 To cook, once your turkey is cooked and while it is resting, set the oven to 200°C/Gas 6/fan oven 180°C and roast the sausage-shaped stuffing for 30 minutes.
• Per sausage 119 kcals, protein 6g, carbohydrate 6g, fat 8g, saturated fat 3g, fibre 1g, added sugar none, salt 0.81g