Novelli toasted hazelnut and pancetta stuffing recipe

  • Serves 8
  • 20 mins to prepare and 30 mins to cook
  • 315 calories / serving
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Novelli toasted hazelnut and pancetta stuffing

Place the hazelnuts on a baking sheet and roast at Gas Mark 4/ 180˚C/ fan 160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.

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.

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.

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 - cook the rest in a dish.

See more Christmas recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 100g (3½oz) hazelnuts
  • 1tsp cumin seeds
  • 150g (5oz) smoked pancetta
  • 5 large sticks (300g/10oz) chopped celery
  • 3 medium onions, chopped
  • 1 apple, cored but unpeeled and diced
  • 2tsp fresh sage, chopped
  • ¼tsp cracked black pepper
  • leaves from 2 sprigs thyme
  • 75g (3oz) unsalted butter
  • 1 clove garlic, minced
  • 150g (5oz) fresh white breadcrumbs
  • 1 egg
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  • Energy 1311kj 315kcal 16%
  • Fat 22g 31%
  • Saturates 8g 40%
  • Sugars 6g 7%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 21.7g Protein 8.8g Fibre 3.4g


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