Name: Hazelnut, pancetta & orange stuffing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: British
Ingredients: 150g pack diced smoked pancetta; 75g butter; 2 onions finely chopped; 1 garlic clove crushed; grated zest 1 orange; 200g fresh white breadcrumbs; 2 tbsp chopped sage; 50g hazelnuts toasted and roughly chopped; 1 egg beaten

Home
Recipes
Hazelnut, pancetta & orange stuffing

Hazelnut, pancetta & orange stuffing

Jenny White

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

This recipe makes enough smoked pancetta, orange zest and sage stuffing for a 4.5kg turkey - or roll into balls and bake

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lemon & herb-basted simple roast turkey

A star rating of 0 out of 5.0 ratings

Pancetta & sage-wrapped chipolatas

A star rating of 0 out of 5.0 ratings

Easy turkey gravy

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

150g pack diced smoked pancetta
75g butter
2 onions

finely chopped
1 garlic clove

crushed
grated zest 1 orange
200g fresh white breadcrumbs
2 tbsp chopped sage
50g hazelnuts

toasted and roughly chopped
1 egg

beaten

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal289
fat18g
saturates7g
carbs21g
sugars3g
fibre2g
protein9g
salt1.2g

Method

step 1

Heat a large frying pan and add the pancetta. Cook for 2-3 mins until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the butter, onions and garlic to the pan, and cook for 4-5 mins, stirring occasionally. Remove from the heat and transfer to a bowl with the pancetta. Leave to cool.
step 2

Heat oven to 180C/160C fan/gas 4. Stir the orange zest, breadcrumbs, sage and nuts into the onion mixture and mix well. Season, then stir in enough of the beaten egg to bind the mixture but not make it sloppy. Use to stuff the turkey or shape into balls, place in a roasting tin and cook for 30 mins.

Recipe from Good Food magazine, December 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now