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Christmas Cranberry Stuffing with Bacon

Christmas Cranberry Stuffing with Bacon

Looking for new tasty recipes to serve for Christmas? Try this amazing Cranberry Stuffing with Bacon, check out the ingredient list and the preparation.

07 November, 2017
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serves for


total time

1 HR 0 MIN


Olive oil
1 tbsp
1 small, finely chopped
1 Granny Smith, cored, peeled, and diced
1/2 tsp, dried
450 g, mince or sausage meat
1 small handful , thawed if frozen
1 ripe, halved and pitted
8 rashers, streaky
2 leaves
black, freshly ground


How to make a delicious Christmas cranberry stuffing with bacon

  • Preheat the oven to 190°C (170° fan) | gas 5.
  • Line a baking tray with greaseproof paper.
  • Heat the oil in a sauté pan set over a medium heat. Add the onion, apple, and a pinch of salt, sweating until softened, about 5-6 minutes.
  • Tip out into a mixing bowl. Add the dried sage, pork mince, and some more salt and pepper to taste.
  • Scrunch together with your hands until thoroughly combined.
  • Shape the apricot halves around one or two cranberries.
  • Shape the pork mixture into a rough rectangle shape with the apricot enclosed in the centre.
  • Press the remaining cranberries into the pork.
  • Wrap the pork with the bacon rashers, four across the centre and four around the ends of the pork to secure it.
  • Place on the baking tray and top with the bay leaves.
  • Bake for 25-30 minutes until golden-brown and cooked through.
  • Remove from the oven and let cool briefly before slicing and serving.



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