Best 2 Chestnut Bacon And Sage Stuffing Rolls Recipes

Chestnut, bacon, and sage stuffing rolls are a delicious and savory side dish that can be enjoyed as part of a holiday meal or a weeknight dinner. They are made with a combination of cooked chestnuts, crispy bacon, fragrant sage, and a variety of seasonings, all wrapped up in a flaky pastry crust. The rolls are baked until golden brown and crispy, and they are sure to be a hit with everyone at the table.

Let's cook with our recipes!

CHESTNUT, BACON AND SAGE STUFFING ROLLS

Chestnut, Bacon and Sage Stuffing Rolls image

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

Provided by Donna Hay

Categories HarperCollins Christmas Appetizer Hors D'Oeuvre Bacon Date Sherry Almond Chestnut Breadcrumbs

Yield 8-10 servings

Number Of Ingredients 15

Ingredients

50g unsalted butter (aout 4 tablespoons)
2 small brown onions, finely chopped
2 cloves garlic, crushed
100g (3 ½ oz) rindless bacon, finely chopped
1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra
8 soft fresh dates (160g), pitted and chopped
1 (240g) can cooked chestnuts+, chopped
1⁄4 cup (35g) slivered almonds, toasted and chopped
3 cups (210g) fresh breadcrumbs
1⁄4 cup each finely chopped sage and flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
2 eggs, lightly beaten
1 teaspoon each sea salt flakes and cracked black pepper
24 thin slices streaky bacon
2 tablespoons honey

Steps:

Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

CHESTNUT STUFFING ROLL

Chestnut stuffing roll image

Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Provided by Good Food team

Categories Dinner, Side dish

Time 2h

Number Of Ingredients 11

Ingredients

1 tbsp butter
3 onions , chopped
15g pack sage , shredded
200g pack cooked chestnut
100g hazelnut
100g breadcrumb
½ tsp mace
2 large eggs , beaten
2 tbsp butter , plus extra to serve
15 rashers streaky bacon
few sage leaves, to serve (optional)

Steps:

To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.
Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it's not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.
To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.

Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium

Tips:

To make the stuffing rolls ahead of time, assemble them and then freeze them. When ready to bake, thaw the rolls in the refrigerator overnight and then bake according to the instructions.
If you don't have chestnut flour, you can use all-purpose flour instead. Just be sure to add an extra 1/4 cup of milk to the stuffing mixture.
You can use any type of bacon you like in this recipe. However, thick-cut bacon will give you the best results.
If you don't have fresh sage, you can use 1 teaspoon of dried sage instead.
Be sure to tightly roll the stuffing rolls so that they don't fall apart during baking.
Serve the stuffing rolls warm with your favorite gravy.

Conclusion:

Chestnut Bacon and Sage Stuffing Rolls are a delicious and easy-to-make side dish that is perfect for any occasion. They are made with a combination of chestnut flour, bacon, sage, and other seasonings, and are then rolled up and baked until golden brown. These stuffing rolls are sure to be a hit with your family and friends!