pancetta, parmesan and lemon stuffing rollsrating:
From the website of Delicious Magazine
Take 30 minutes to make and 15 minutes in the oven, plus cooling
1 medium onion, finely chopped
1 celery stick, finely chopped
1 leek (about 200g), washed and thinly sliced
Leaves from 2 fresh rosemary sprigs, finely chopped, plus extra small sprigs
175g fresh white breadcrumbs
75g finely grated Parmesan
Finely grated zest of 1 small lemon
3 tbsp chopped fresh flatleaf parsley leaves (reserve the stalks for the turkey)
1 medium egg, beaten
16 thin slices smoked pancetta
- Melt the butter in a saucepan over a medium heat. Add the onion and celery and fry, stirring occasionally, until soft but not browned. Add the leek and finely chopped rosemary and cook for a further 3 minutes. Transfer to a mixing bowl and leave to cool.
- Stir in the fresh breadcrumbs, grated Parmesan, lemon zest and parsley leaves, followed by the beaten egg and some freshly ground black pepper.
- Divide the stuffing mixture into 16 even pieces and shape into short, fat cork shapes. Wrap 1 piece of pancetta around the centre of each piece, pushing a small sprig of rosemary under the pancetta as you go. Place the stuffing rolls seam-side down in a lightly oiled shallow roasting tin. Cover and chill until needed.
- When you remove the turkey from the oven, increase the oven temperature to 200°C/fan180°C/gas 6. Uncover the stuffing rolls and roast in the oven for 15 minutes or until crisp and golden. Set aside to cool for about 5 minutes to allow them to firm up slightly before serving with the turkey and all the traditional accompaniments.