It’s just not Christmas dinner without crispy stuffing balls! These ones are packed full of flavour with the smoked bacon and cranberries soaked in the port – you definitely want more than just one! It gives a nice bit of sweetness to your meal.
When I used to live at home Mum made her stuffing in a dish and when she took it out the oven to cool I would always pinch a bit of the crunchy topping when she wasn’t looking. We always make stuffing balls as they go crispy all the way round which I really like!
I found making your own stuffing was very therapeutic and it’s really easy to do! I got real enjoyment out of sharing it with the family. They are also great to make ahead of time as you can freeze them and take them out Christmas Eve, ready for the big day! Plus I would definitely make more than you need so you can have them on turkey sandwiches!
Bacon and Cranberry Stuffing
Ingredients
- 100 g smoked bacon lardons
- 70 g dried cranberries
- 25 ml ruby port
- 200 g breadcrumbs I used brown multiseeded bread but any is fine
- 2 tbsp dried sage
- 2 small white onions chopped
- 70 g butter
- 1 crushed garlic clove
- 1 egg beaten
- salt and pepper seasoning
Instructions
- Soak the cranberries in the port for one hour.
- Preheat the oven to 180°C / 350°F / gas 4. Cook the lardons in a frying pan. Once they are cooked put them in a bowl to cool.
- Fry the onions and garlic in the butter until the onions are soft, then turn the heat off and let cool.
- Place the cranberries, breadcrumbs and sage into a large bowl and season well with salt and pepper.
- Add the bacon and onion mixture then give everything a good stir with a wooden spoon.
- Gradually add the egg and keep stirring until your mixture is combined.
- This is the fun bit, using your hands form medium size balls and place on the baking tray.
- Roast for 30 mins until golden brown.
- Serve with your Christmas dinner and enjoy!
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