Pancetta and sage stuffing cakes

Pancetta and sage stuffing cakes

  • serves 8-10
  • Easy

An absolute cracker of a recipe, even if we do say so ourselves. Instead of same-old stuffing balls, make your own stuffing CAKES with sausage, chestnuts, pancetta and sage. Plus, they can be made a day ahead and then chilled until Christmas Day itself.

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Ingredients

  • shallots 3, chopped

  • butter 50g

  • vacuum-packed cooked chestnuts 100g, chopped

  • pork sausages 450g pack, skinned
  • fresh white breadcrumbs 140g
  • sage 1tbsp, finely chopped plus
 12 whole leaves
  • thyme leaves picked to make 1 tbsp
  • ground mace 1⁄2 tsp

  • egg 1
  • pancetta 24 rashers
  • runny honey 1 tbsp

Method

  • Step 1

    Gently fry the shallots in half the butter until soft but not brown. Stir in the chestnuts for a few minutes, then tip into a mixing bowl and leave until cool.

  • Step 2

    Add the sausagemeat, breadcrumbs, chopped sage, thyme, mace and egg to the onions with a little seasoning and mix well.

  • Step 3

    Melt the remaining 25g butter and usea little to brush the holes of a 12-hole muffin or bun tin. Criss-cross two pancetta rashers in each hole, leaving the ends overhanging the sides. Fill each hole with some of the stuffing, rounding the tops to make firm little cakes. Wrap the overhanging pancetta strips back across the top to make a cross. Add a whole sage leaf, and brush the tops with the honey and the last of the melted butter.

  • Step 4

    To serve, heat the oven to 200C/fan 180C/ gas 6. Bake the stuffing cakes for 25-30 minutes (while the turkey rests), until golden and crisp on top. Lift from the tins using a small knife to help you release them, and serve with the turkey and all the trimmings.

Check out our best ever Christmas trimming recipes here

Sage and apple pigs in blankets

Nutritional Information

  • Kcals 323
  • Fat 21.6g
  • Carbs 19.8g
  • Fibre 1.1g
  • Protein 11.8g
  • Salt 1.9g
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