chestnut and cranberry roll

This recipe is only for non-muslims

🍴 Make 2 rolls, each cut into 8 pieces

⏳Total cooking time: 1 hour 30 minutes

to make chestnut and cranberry roll you need

1 tbsp olive oil
1 onion, finely chopped
2 bramley apples, approx 140/5oz each, peeled
3 x 450g/ 1 lb packs good-quality pork sausage
2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch of sage leaves roughly chopped

instructions

Step: 1 Heat the oil in a big frying pan, next softly fry the onion for 5 mins till softened.
Finely chop the apples either by hand or in a food processor.

Step: 2 Crush the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Flavour generously, then get your hands in and mix well. Weigh out 450g of the stuffing and blend a handful of the cranberries in it.
Use to stuff the neck of the turkey (see ‘Goes well with’).

Step: 3 To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly
with the back of a kitchen knife, next overlie 12 rashers on the foil. Half of the spoon stuffing
was mixed equally over the bacon, leaving a border of about 3cm. Scatter with half of the cranberries, now pat them in. Push the long edges of the bacon over the stuffing; now
utilize the foil to help, roll the stuffing up into a log shape. Do it again to make a second roll.

Step: 4 Heat the oven to 190C/fan 170C/gas 5. Place the foil-wrapped rolls onto a roasting tin and cook for up to 45 minutes. Unwrap, draining off any juice, next finish roasting for up to 15 minutes until the bacon is crisp.