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Pork, sage and cranberry stuffing
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These individual portions of stuffing can be made ahead and frozen, making them perfect for Christmas entertaining.
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
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.
Typical values per serving:
This recipe was first published in November 2014.