Sausagemeat Stuffing with Bacon and Dates
Method
Enough to stuff a large turkey, with a bit left over. These also make a delicious filling for homemade sausage rolls - just add the pastry.
1. Heat a large frying pan over a medium heat. Add the bacon and cook for about 3-4 minutes until golden.
2. Add the onions and fry for 6-8 minutes, until soft and lightly golden but not browned.
3. Add the turkey liver, if using, to the pan and cook for another minute. Tip into a bowl and leave to go completely cold.
4. Add the sausagemeat, dates, herbs, breadcrumbs and nutmeg. Season and mix
well.
Can be used to stuff the turkey, or roll into balls and cook in a preheated (180?C, gas mark 4, 350?F) oven for 25-30 minutes.
Ingredients
210g smoked streaky bacon, chopped
2 medium onions, finely chopped
Liver from the turkey giblets, chopped (optional)
About 900g sausage meat
200g ready-to-eat dates, chopped
3 tbsp chopped fresh sage
2 tbsp chopped fresh parsley (save the stalks for the
turkey)
35g fresh white breadcrumbs
3/4 tsp freshly grated nutmeg
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