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Prima (UK) - - Season’s Eatings -

Pork, chest­nut & apri­cot stuff­ing

If you are not plan­ning on us­ing this stuff­ing to fill the tur­key, you can al­ways halve it to just make balls.


• 50g (2oz) but­ter

• 1 large onion, finely chopped

• 2 cel­ery sticks, finely chopped

• 450g (1lb) good qual­ity sausage meat

• 75g (3oz) ready-to-eat dried apri­cots, finely chopped

• Finely grated zest of 1 or­ange

• Large hand­ful flat-leafed pars­ley, finely chopped

• 1 medium egg

• 150g (5oz) fresh white bread­crumbs

• 200g pack whole cooked chest­nuts, roughly chopped

• 10 streaky bacon rash­ers

1 Melt the but­ter in a medium pan and gen­tly cook the onion and cel­ery for 10min, or un­til soft but not coloured. Empty into a large bowl and set aside.

2 Add the sausage meat, dried apri­cots, or­ange zest, pars­ley, egg, bread­crumbs, chest­nuts and some sea­son­ing and mix to com­bine (us­ing your hands is eas­i­est). Set aside half the stuff­ing for the tur­key.

3 Pre­heat oven to 190°C (170°C fan) mark 5. Di­vide the re­main­ing mix­ture into 20 equal pieces and roll each into a ball. Stretch each bacon rasher along a board with the back of a cook’s knife, then cut in half width­ways and wrap each half around a stuff­ing ball. Put seam-side down on a non-stick bak­ing tray (if you like, se­cure the bacon with a cock­tail stick).

4 Cook in the oven for 30-35min un­til cooked through.

GET AHEAD Pre­pare to end of step

3 up to a day ahead. Cover balls with cling­film and chill. Chill re­main­ing half un­til ready to stuff the tur­key. Com­plete recipe to serve. PER STUFF­ING BALL: CALS 86; FAT 5g; SAT FAT 2g; CARBS 7g

Lux­ury bread sauce

Mas­car­pone adds a vel­vety soft­ness – a lit­tle twist to el­e­vate the old favourite.

SERVES 8 PREP 10min, plus in­fus­ing COOK about 10min

• 6 whole cloves • ½ onion

• 600ml (1 pint) whole milk

• 1 bay leaf

• 200g (7oz) fresh white bread­crumbs

• 50g (2oz) mas­car­pone

• 25g (1oz) but­ter, op­tional

• Freshly grated nut­meg

1 Stick the cloves into the onion half and put in a medium pan with the milk and bay leaf. Heat un­til nearly boil­ing, then take off the heat and leave to in­fuse for 15min.

2 Lift the stud­ded onion and bay leaf out of the milk and dis­card. Re­heat gen­tly un­til nearly boil­ing, then stir in the bread­crumbs and mas­car­pone. Cook over a low heat, stir­ring, for 1-2min un­til thick­ened.

3 Mix in the but­ter, if us­ing, and sea­son well with salt and nut­meg.

GET AHEAD Make recipe to end of step 2 up to a day ahead. Pour into a seal­able con­tainer and lay some cling­film on the sur­face of the sauce. Cover the con­tainer and chill. Al­ter­na­tively, freeze for up to 1 month. To serve, thaw frozen sauce in fridge overnight. Warm de­frosted sauce through in a pan with ex­tra milk to loosen.

Com­plete recipe. PER SERV­ING (NOT IN­CLUD­ING BUT­TER): CALS 165; FAT 6g; SAT FAT 4g; CARBS 23g

Spiced cran­berry sauce

If you are not a fan of car­damom, re­place it with a bro­ken cin­na­mon stick, both add a del­ish new twist.

SERVES 8 PREP 5min COOK about 10min

• 5 car­damom pods

• 500g (1lb 2oz) fresh or frozen cran­ber­ries

• 100ml (3½fl oz) white wine

• 3tbsp mar­malade

• 100g (3½oz) light brown soft su­gar

1 Bash the car­damom pods to split the husks slightly. Put into a pan with the re­main­ing in­gre­di­ents and bring to the boil. Sim­mer, un­cov­ered, stir­ring oc­ca­sion­ally, for 10min, or un­til most of the cran­ber­ries have burst. Empty into a bowl and cool.

2 If the sauce has thick­ened too much, stir in a splash of wa­ter. Re­move car­damom pods and serve.

GET AHEAD Pre­pare to end of step 1 up to 2 days ahead. Cover and chill. Al­ter­na­tively, freeze in a sealed con­tainer for up to 1 month. To serve, thaw frozen sauce in the fridge. Take out of the fridge 2hr be­fore serv­ing to bring to room tem­per­a­ture, and com­plete recipe. PER SERV­ING: CALS 82; FAT 0g; SAT FAT 0g; CARBS 20g ➺

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