Chestnut, Bacon and Sage Stuffing Rolls

epicurious.com

Liz

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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

Note: Ingredients may have been altered from the original.

Directions at epicurious.com

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