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Pigs-in-blankets Christmas stuffing balls

Pigs-in-blankets Christmas stuffing balls served on a plate

Pigs-in-blankets Christmas stuffing balls

Name: Pigs-in-blankets Christmas stuffing balls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 85g pack sage & onion stuffing mix; 300g sausagemeat; 90g cooked chestnuts chopped; 50g dried cranberries; 12 rashers smoked streaky bacon or pancetta

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.8 out of 5.26 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

85g pack sage & onion stuffing mix
300g sausagemeat
90g cooked chestnuts

chopped
50g dried cranberries
12 rashers smoked streaky bacon

or pancetta

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Nutrition: Per serving

kcal275
fat17g
saturates6g
carbs18g
sugars6g
fibre2g
protein11g
salt1.7g

Method

step 1

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.
step 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.

Recipe from Good Food magazine, December 2018

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A star rating of 4.8 out of 5.26 ratings

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