Pigs-in-blankets Christmas stuffing balls
The sausagemeat and bacon add the classic ‘pigs in blankets’ flavour to this stuffing.
SERVES 6 PREP 20 mins COOK 30 mins EASY
85g pack sage & onion stuffing mix 300g sausagemeat
90g cooked chestnuts, chopped 50g dried cranberries
12 rashers smoked streaky bacon or pancetta
1 Put the stuffing mix in a bowl and pour over 150ml of boiling water. Leave the mix to absorb. When cool, add the sausagemeat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
2 Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.
PER SERVING 275 kcals • fat 17g • saturates 6g • carbs 18g • sugars 6g • fibre 2g • protein 11g • salt 1.7g