📋 Sausagemeat and Chestnut Stuffing Wrapped in Bacon
If you love stuffing but you do not want to make a large quantity, these sausagemeat and chestnut stuffing rolls are the solutions. I make them in advance and freeze them. When I need they I defrost only the quantity I need. #yourguardianchef #baconappetizerrecipes #baconwrapped
Servings 8 people
Steep the bread into milk for 30 minutes/1 hour until the milk is absorbed.
Mix the ingredients for the filling with the bread
Wrap a ball of filling in each bacon strip
Either wrap in parcels to freeze, or let them rest overnight so the flavours have time to amalgamate.
Lay the rolls over a baking tin
Bake at 355 F - 180 C for 30 minutes.
Serve with your roast or a risotto
- If you love stuffing but you do not want to make a large quantity, this is an easy way to prepare it. I usually make a large quantity and freeze them in a pack of 4. I defrost only what I need, the rest will come in handy another day.
- You can use this stuffing also to stuff poultry, chicken or turckey
- For better flavour let it rest overnight
Calories: 649kcal | Carbohydrates: 17g | Protein: 29g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 1222mg | Potassium: 600mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 7.9mg | Calcium: 76mg | Iron: 2.4mg