Pancetta-wrapped fennel and sausage stuffing recipe

  • Serves Makes 16 balls plus stuffing for turkey
  • 15 mins to prepare and 35 mins to cook, 5 mins to cool
  • 170 calories / serving
  • Healthy
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Preheat the oven to gas 6, 200°C, fan 180°C. Gently fry the onion in the oil for 5 mins, add the fennel then cook for 3 mins more until softened. Cool for 5 mins. Put the other ingredients, except the pancetta, in a large bowl and season well. Add the onion then mix well with your hands.

Set aside 250g (8oz) stuffing for the turkey. With dampened hands, shape the rest into 16 balls, wrap each with a strip of pancetta. Put onto a greased baking tray and roast for 25 mins until golden and cooked through.

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  • Ingredients

  • 2 onions, chopped
  • 1tbsp olive oil, plus extra for the tin
  • 1 heaped tsp fennel seeds
  • 1 x 30g pack flat-leaf parsley, chopped
  • 1 unwaxed lemon, zested
  • 450g (14 1/2oz) quality pork sausages
  • 1 medium egg
  • 150g (5oz) breadcrumbs
  • 8 slices pancetta or streaky bacon, halved and stretched out a bit
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  • Energy 711kj 170kcal 9%
  • Fat 13g 19%
  • Saturates 4g 20%
  • Sugars 2g 2%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 8.8g Protein 5.5g Fibre 0.8g


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