STUFFING WREATH!!

You might like to ring the changes with this eye catching stuffing wreath (I'm sure you'll have plenty of time...)

For the Wreath
1lb Sausagemeat, Zest of one lemon, 1 Beaten Egg, 1 Onion finely chopped, 454 g Freeze dried Chestnuts roughly copped, Handful each of Sage, Parsley & Thyme finely chopped.

GARNISH
24 Cocktail sausages, 12 slices of streaky bacon stretched with the back of a knife and cut in half, cocktail sticks and Bay leaves plus Betty Twyford stuffing balls - 24 of them!

For the wreath, place all the ingredients in a mixing bowl and combine and season with salt and pepper.  Place on a baking tray lined with a sheet of Bake'O'Glide.  Shape into a circle with a whole in the middle. O.
Wrap some of the sausages in bacon and roll the remaining bacon into mini rolls.  You will have a selection of sausages, bacon roll and stuffing balls in which to decorate your wreath, attaching them with cocktail sticks.  Bake in the roasting oven on a grid shelf on the base of the roasting oven for approx 45 mins (check it at times ).  If it starts to brown or dry out , cover loosely with baking or greaseproof paper.

Once cooked, let it rest, then transfer to a plate and garnish with bay leaves.  IT WILL BE WORTH IT!!

If you look to the left of the picture, the stuffing wreath is there, but then we ate it!!