Toasted hazelnut and pancetta stuffing

Toasted hazelnut and pancetta stuffing

What to do

  • Place the hazelnuts on a baking sheet and roast at Gas 4, 180°C, fan160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.
  • 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.
  • 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, allow to melt and infuse. Let it cool a little.
  • Put the breadcrumbs, beaten egg and nuts into a large bowl and add the celery mixture, combining well.
  • Allow the stuffing to cool down before using it to stuff the turkey neck. Or place in a buttered baking dish and cook for 30 minutes.
  • Cost per serving: 62p
  • Serves: 8
  • Takes: 20mins + 30mins cooking time

Ingredients

  • 100g (3½oz) hazelnuts
  • 1tsp cumin seeds
  • 150g (5oz) smoked pancetta
  • 5 large sticks (300g/10oz) chopped celery
  • 3 medium onions, chopped
  • 1 apple, cored but unpeeled and diced
  • 2tsp fresh sage, chopped
  • ¼tsp cracked black pepper
  • leaves from 2 sprigs thyme
  • 75g (3oz) unsalted butter
  • 1 clove garlic, minced
  • 150g (5oz) fresh white breadcrumbs
  • 1 egg, beaten

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit www.tesco.com/health

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

We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com

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