1 tbsp olive oil
1 onion, finely chopped
2 Bramley apples, approximately 140g/5oz each, peeled
3 x 450g packs good-quality pork sausages
2 x 200g packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
100g/4oz white breadcrumbs
175g/6oz fresh or frozen cranberries
24 rashers streaky bacon
butter, for greasing
Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
Squeeze the sausage meat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey.
To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
291 kcalories, protein 14g, carbohydrate 20g, fat 18g, saturated fat 6g, fibre 2g, sugar 5g, salt 1.69g
The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead if you wish, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking.