Ingredients

• 1kg - 2.2lbs pork mince (recommend shoulder)
• Half cup of pine nuts
• 1 lemon
• 1 small bunch of washed parsley
• 1 fresh twig of rosemary or 1 tbs dried
• Half tbs sage or one dozen leaves
• 10 bacon slices
• 1 brown onion
• 3 garlic cloves
• 100g - 4oz stale bread or bread crumbs.
• 1 tsp salt
• half tsp pepper

Steps

• Step 1

  Using a frying pan on moderate heat, add the pine nuts and toast them golden brown. Keep mixing or tossing them while they cook or they will burn. Transfer to cold plate to cool down.

• Step 2

  Cut up the stale bread (or use breadcrumbs) and add to a food processor.

• Step 3

  Peel and roughly cut the onion, add to food processor.

• Step 4

  Roughly cut two bacon slices and add to food processor.

• Step 5

  Cut up four sage leaves, and add to food processor.

• Step 6

  Remove stalk from rosemary and add leaves to food processor.

• Step 7

  Roughly cut the parsley and add to food processor.

• Step 8

  Grate the garlic cloves into food processor.

• Step 9

  Grate the zest of a lemon into food processor and squeeze the juice.

• Step 10

  Blitz until all ingredients are blended.

• Step 11

  Add the salt and pepper.

• Step 12

  Add the pork mince to ingredients in food processor and blitz until mixed.

• Step 13

  Transfer pork mixture to a mixing bowl, add the pine nuts and mix well with your hands.

• Step 14

  Layout a sheet of aluminum foil, then add a sheet of parchment paper.

• Step 15

  Arrange your bacon slices so they slightly overlap from one end to another.

• Step 16

  Add a fresh sage leaf on each piece of bacon (or sprinkle dried sage).

• Step 17

  Add two thirds of your pork mixture, (keeping the other third for stuffing your turkey) into the centre of your bacon, and roll into large salami shape.

• Step 18

  Lift and roll the paper wrapping the stuffing in bacon.

• Step 19

  Twist each end of the foil in opposite directions tightening the contents.

• Step 20

  Bake in oven at 180ºC – 350ºF for 60 minutes.

• Step 21

  Remove from oven and leave to rest 15 minutes.

• Step 22

  Unwrap the meat, slice and serve hot (any juices, pour into turkey gravy).

Little Tips

You can also serve it cold with warm toast and gherkins like a French terrine.
You can substitute with other nuts such as pistachio, walnuts or chestnuts.
Place on a tray in case liquid drips out during cooking time.