zoom Pork, sage and cranberry stuffing

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    Pork, sage and cranberry stuffing

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    Pork, sage and cranberry stuffing

    These individual portions of stuffing can be made ahead and frozen, making them perfect for Christmas entertaining.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 8

    Ingredients

    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 

    Method

    1. Preheat the oven to 200°C, gas mark 6.  Mix together the sausagemeat, shallots, sage, cranberries and breadcrumbs.  Season.
    2. 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.
    3. 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.

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    Get head

    Make the stuffing to the end of step 2, cover and chill for up to 2 days, then continue as above.  

    To freeze

    Make the stuffing to the end of step 2 then cover and freeze for up to 2 weeks. Defrost thoroughly before cooking as above.

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