Small handful of fresh sage leaves, chopped, plus 8 extra leaves
2 garlic cloves, crushed
1 large free-range egg, beaten
8 pancetta rashers
1. Preheat the oven to 180°C/fan160°C/gas 4. Mix the sausagemeat and pork mince in a large bowl and set aside.
2. Heat the butter and oil in a frying pan, add the chestnuts and fry for 2-3 minutes on a medium heat. Next, grate in the nutmeg and set aside to cool a little, then add to the pork.
3. Next, add the breadcrumbs, herbs, garlic and egg to the bowl and season with salt and pepper. Mix with your hands until fully combined. Use a quarter of the stuffing to fill the neck cavity of the turkey, then press the remainder into a 1kg loaf tin lined with cling film or shape by hand into a rectangle.
4. Chill for 15 minutes, then cut into 8 rectangles. Put a sage leaf on top of each rectangle, then wrap in a piece of pancetta. When you’re ready to serve, place on a non-stick baking sheet and bake for 10-15 minutes until the parcels are cooked and the pancetta is golden.