Treat yourself at Christmas with these moreish stuffing balls. The sausagemeat and bacon add the 'pigs in blankets' flavour, while cranberries make them taste extra festive.
Put the stuffing mix in a bowl and pour over 150ml 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.
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 200°C/180°C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.
Credit: Barney Desmazery
Prep time: 20 Minutes
Cook time: 30 Minutes
85g pack sage & onion stuffing mix
90g cooked chestnuts, chopped
50g dried cranberries
12 rashers smoked streaky bacon or pancetta