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These make ahead stuffing balls will be a real treat on Christmas day! The best thing is they freeze well so that's one less job to do on the big day!

Bacon and Cranberry Stuffing

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 balls

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!