150 g pack diced smoked pancetta
75 g butter
2 onions, finely chopped
1 garlic clove, crushed
grated zest of 1 orange
200 g fresh white breadcrumbs
2 tbsp chopped sage
50 g hazelnuts, toasted and roughly chopped
1 egg, beaten
- 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.
- Heat oven to 180C/160C fan. 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 a turkey or shape into balls, place in a roasting tin and cook for 30 mins.