These delicious little rolls work well as canapés as well as an accompaniment to roast Turkey on Christmas day. The rolls can be made a couple of days in advance and stored in an airtight container in the fridge. I often serve them on their own as canapés.
Ingredients
This mix makes 800g of stuffing - this is enough for a 7kg turkey.
Serves 8
- 50g butter
- 1 medium onion, finely chopped
- 1 celery stick, finely chopped
- 1 leek (about 200g), washed and thinly sliced
- 2 sprigs rosemary, leaves stripped & finely chopped
- Extra small sprigs of rosemary to serve
- 175g fresh white breadcrumbs
- 75g finely grated parmesanfinely grated zest of
- 1 small lemon
- 3 tbsps chopped fresh flat
- Leaf parsley leaves
- 1 medium egg, beaten
- 8 thin slices prosciutto
Method
- Melt the butter in a saucepan over a medium heat. Add the onion and celery and fry, stirring occasionally, until soft but not browned.
- Add the leek and finely chopped rosemary and cook for a further 3 minutes. Set aside in a mixing bowl to cool.
- Stir in the breadcrumbs, parmesan, lemon zest and parsley, followed by the beaten egg and some freshly ground black pepper.
- Divide the stuffing mixture into 16 even pieces and shape into short, fat cork shapes. Cut the slices of prosciutto length ways.Wrap strip of prosciutto around the centre of each piece, pushing a small sprig of rosemary under the prosciutto.
- Place the stuffing rolls seam-side down in a lightly oiled shallow roasting tin. Cover and chill until needed.
- When you remove the turkey from the oven, increase the temperature to 200°C / Fan 180°C / Gas
- Uncover the stuffing rolls and roast in the oven for 15 minutes or until crisp and golden. Set aside to rest for about 5 minutes to allow them to firm up slightly before serving with the turkey and all the traditional accompaniments.
