Novelli Toasted Hazelnut and Pancetta Stuffing
Over a year ago
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Ingredients
- 100g Hazelnuts
- 1 tsp. Cumin seeds
- 150g Smoked pancetta
- 5 Large sticks chopped celery
- 3 Medium onions, chopped
- 1 Apple, cored but unpeeled and diced
- 2 tsp. Fresh sage, chopped
- 0.5 tsp. Cracked black pepper
- 2 sprigs Thyme leaves
- 75g Unsalted butter
- 1 clove Garlic, minced
- 150g Fresh white breadcrumbs
- 1 Egg, beaten
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Method
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1
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.
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2
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.
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3
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.
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4
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.
Top Tip: Make the stuffing in advance and allow to cool before stuffing the turkey neck end - cook the rest in a dish.
For more recipes from Tesco Real Food visit www.tesco.com/food
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