Pork, sage and cranberry stuffing

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

  • Christmas


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 


  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.

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.

Pork, sage and cranberry stuffing
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes 45 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 941kj
Fat 15.7g
Saturated Fat 6.2g
Carbohydrate 9.3g
Sugars 15g
Protein 11.9g
Salt 1.5g
Fibre 1.6g

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5 stars

Average user rating Based on 3 ratings

This recipe was first published in Wed Nov 12 16:04:45 GMT 2014.