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Ingredients
200 g sandwich bread white thick ( 5 slices, crusts included)
1 large onion quartered
2 garlic clove
1 large handful parsley
2 apples cored peeled finely chopped
3 celery stalks diced
100 g walnut pieces chopped
1 tsp curry powder
1 large eggs
1 juice of lemon grated
20 bacon
450 g frangelico
450 g frangelico
Equipment
food processor
bowl
Directions
Whizz the bread in a food processor to make crumbs. Tip into a large bowl.
Put the onion, garlic and parsley in the processor and whizz until finely chopped.
Add the onion mix to the breadcrumbs with all the other ingredients except the bacon. Season generously and squish everything together with your hands until combined.
Set aside about one third of the stuffing for the turkey and divide the rest into 20 pieces. Mould each piece into a little finger-sized sausage, then wrap each one in a rasher of bacon.
Put the sausages into a shallow ovenproof dish, ready for roasting (see Citrus & thyme turkey).
