Makes 16 small balls, plus 250g extra to stuff a 5kg turkey
Nutrition per serving
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4 tbsp vegetable or sunflower oil
2 onions, finely chopped
1 leek, finely sliced into rings
2 celery sticks, finely chopped
450g pack good-quality pork sausages, meat squeezed out
20g pack sage, leaves finely chopped
140g white breadcrumbs
1 large egg
8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
sage sprig, to garnish (optional)
The stuffing can be made up to 48
hrs ahead and chilled immediately.
Remove from the fridge just before
cooking. Alternatively, freeze for up to a month – defrost
completely in the fridge before
cooking. Once cooked, it will
keep in a low oven, or can be
reheated, covered with foil for 20
mins, while the turkey is resting.
Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan,
then soften the onions, leek and celery for 15 mins with the pan
covered. Put the sausagemeat into a bowl. Once the onion mix has
cooled, tip onto the sausagemeat, add the sage, bread, egg and
seasoning, then mix really well with your hands.
Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.