Pork, sage and cranberry stuffing

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

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

Serves: 8


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.