Ingredients
- 50 g butter
- 1 medium onion, finely chopped
- 1 celery stick, finely chopped
- 1 leek (about 200g), washed and thinly sliced
- Leaves from 2 fresh rosemary sprigs, finely chopped, plus extra small sprigs
- 175 g fresh white breadcrumbs
- 75 g finely grated Parmesan
- Finely grated zest of 1 small lemon
- 3 tbsp chopped fresh flatleaf parsley leaves
- 1 medium egg, beaten
- 16 thin slices smoked pancetta
Preparation
Step 1
Method
1.1. Melt the butter in a saucepan over a medium heat.
Add the onion and celery and fry, stirring occasionally, until soft but not browned.
Add the leek and finely chopped rosemary and cook for a further 3 minutes.
Transfer to a mixing bowl and leave to cool.
2.2. Stir in the fresh breadcrumbs, grated Parmesan, lemon zest and parsley leaves, followed by the beaten egg and some freshly ground black pepper.
3.3. Divide the stuffing mixture into 16 even pieces and shape into short, fat cork shapes
Wrap 1 piece of pancetta around the centre of each piece, pushing a small sprig of rosemary under the pancetta as you go.
Place the stuffing rolls seam-side down in a lightly oiled shallow roasting tin. Cover and chill until needed.
4.4. Preheat the oven to 200°C/fan180°C/gas 6. or 400 f Uncover the stuffing rolls and roast in the oven for 15 minutes or until crisp and golden.
Set aside to cool for about 5 minutes to allow them to firm up slightly before serving with the Roast turkey with Italian sausage and chestnut stuffing (see recipe) and all the traditional accompaniments.