Homemade: Christmas Stuffing
As part of our Homemade series, Chef Director, Ross Pike, shows us how to make Christmas Stuffing, a must on the table this festive season.
1 large Onion, diced
15g Sage, chopped
15g Parsley, chopped
300g Sausage Meat
6 rashers of Streaky Bacon, cut in half
Salt and Pepper
Fry the onion in a pan, adding a pinch of salt and pepper, until soft and then set aside.
In a separate bowl, place the sausage meat, parsley and sage.
Grate in the zest of one lemon and a squeeze of juice.
Add a pinch of salt and pepper and the fried onions and mix well.
Separate the mix into 12 balls and then wrap in bacon.
Cook in an oven at 180c for 18-20 minutes