These individual portions of stuffing can be made ahead and frozen, making them perfect for Christmas entertaining.
Pork, sage and cranberry stuffing
454g pack pork sausagemeat
3 shallots, finely chopped
20g pack fresh sage, leaves only, finely chopped
75g fresh cranberries, chopped
75g fresh breadcrumbs
8 rashers smoked streaky bacon
- Preheat the oven to 200°C, gas mark 6. Mix together the sausagemeat, shallots, sage, cranberries and breadcrumbs. Season.
- Stretch the bacon with the back of a knife and cut in half. Use to line 8 holes of a muffin tin and fill with the sausagemeat. Wrap the ends of the bacon over.
- Bake for 25 minutes until thoroughly cooked. Cool slightly, then upturn onto a baking ray and grill for 2-3 minutes. Serve with roast turkey or an alternative main.
Make the stuffing to the end of step 2, cover and chill for up to 2 days, then continue as above.
Make the stuffing to the end of step 2 then cover and freeze for up to 2 weeks. Defrost thoroughly before cooking as above.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Typical values per serving:
Average user rating Based on 3 ratings
This recipe was first published in Wed Nov 12 16:04:45 GMT 2014.