Festive Bacon-Wrapped Stuffing Balls
Equipment
- Mixing bowl
- baking tray
Ingredients
- 85 g pack sage & onion stuffing mix
- 300 g sausage meat
- 90 g cooked chestnuts chopped
- 50 g dried cranberries
- 12 rashers smoked streaky bacon or pancetta
Instructions
- Prepare the stuffing mix in a bowl by pouring over 150ml boiling water.
- Allow it to absorb the water and cool.
- Once cool, add sausage meat, chopped chestnuts, and dried cranberries.
- Mix everything together using your hands.
- Cut each rasher of bacon in half lengthways to get 24 long strips.
- Cross two bacon strips and roll a walnut-sized ball of the stuffing mixture, placing it on the bacon cross.
- Wrap the stuffing in bacon and place it on a lightly oiled baking tray with the cross side up.
- Repeat the process to make 12 stuffing balls.
- The stuffing balls can be made up to two days ahead and chilled.
- Cooking Instructions:
- Preheat the oven to 200°C/180°C fan/gas 6.
- Roast the stuffing balls for 25-30 minutes until the bacon is crisp and the stuffing is cooked.
Notes & Wine Advice
Wine Advice:
Pair these savory stuffing balls with a light-bodied red wine such as Pinot Noir or a fruity white wine like Riesling. The acidity and fruitiness will complement the richness of the bacon and stuffing mixture.Nutrition values
Calories: 300 kcal | Carbohydrates: 15 g | Protein: 12 g | Fat: 20 g | Sugar: 5 g