Recipe for Toasted Hazelnut and Pancetta Stuffing

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Title: Recipe for Toasted Hazelnut and Pancetta Stuffing

Recipe details

Award-winning chef Jean-Christophe Novelli may be one of our most famous French foodies, but on Christmas day he sticks to traditional British fayre. This is his creation of the perfect stuffing that goes well with roast turkey.

  • Serves:

    8

  • Preparation time:

    20 mins

  • Cooking time:

    30 minutes

Ingredients

  • 100 g hazelnuts
  • 1 tsp cumin seeds
  • 150g smoked pancetta
  • 300 g large sticks (300g/10oz) chopped celery
  • 3 medium onions, chopped
  • 1 apple, cored but unpeeled and diced
  • 2 tsp fresh sage, chopped
  • 1/4 tsp cracked black pepper
  • 2 leaves from thyme (2 springs)
  • 75 g unsalted butter
  • 1 clove garlic, minced
  • 150 g fresh white breadcrumbs
  • 1 egg, beaten

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How healthy is your lunchbox?

Each serving contains

  • Calories: 

    280kcal, 14% of your GDA

     

  • Sugar: 

    5g, 6% of your GDA

     

  • Fat: 

    19g, 28% of your GDA

     

  • Saturates: 

    7g, 35% of your GDA

     

  • Salt: 

    0.9g, 15% of your GDA

     

of your guideline daily amount

For further information on guideline daily amounts, please visit Tesco Healthy Living.

Method

  1. Place the hazelnuts on a baking sheet and roast at Gas 4, 180˚C, fan 160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.
  2. Heat a large pan, add the cumin seeds and fry for 1-2 minutes to release their aromas. Add pancetta and cook until it’s well coloured.
  3. Add the celery, onions, apple, sage, pepper and thyme. Cook for 6-8 minutes or until all the vegetables and the apple are just tender. Then add the butter and garlic, and allow to melt and infuse.
  4. Put the breadcrumbs, beaten egg and nuts into a large bowl and add the celery mixture, combining well.
  5. Allow to cool before using to stuff the turkey neck. Or place in a buttered baking dish and cook for 30 minutes.

Cook's tip

Make the stuffing in advance and allow to cool before stuffing the turkey neck end –cook the rest in a dish

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