Delicious Christmas stuffing parcels flavoured with cranberry and orange and wrapped in smoked streaky bacon. The ultimate side dish to serve up this Christmas Day and they can be made ahead and kept in the freezer, then baked from frozen. Christmas cooking made easy!
- 2 onions, finely diced
- 75g butter
- 200g white bread or fresh breadcrumbs
- 50g hazelnuts, chopped
- 50g dried cranberries
- Zest & juice of 1 orange
- 1 egg
- Handful of parsley
- Salt and pepper
- Oil or butter for greasing.
- 24 slices of streaky bacon
- Add the onions and butter to a frying pan and gently fry for a few minutes on a low heat. You don’t want to brown the onions, just take the bite out of them.
- Then remove from the heat.
- Blitz the bread in a food processor to make breadcrumbs. Or you can buy bags of fresh breadcrumbs too.
- Add the breadcrumbs to the frying pan and mix well.
- Add the hazelnuts, cranberries, zest and juice of the orange, egg and parsley.
- Mix again until all the ingredients are well combined.
- You can season the mixture at this point. I tend not to add salt as the bacon will be salty enough.
- Grease a 12 hole muffin tin with a little oil or butter and add two slices of streaky bacon to each of the holes in a cross shape.
- Add a large spoonful of the stuffing mixture to each hole and and wrap the streaky bacon over the top.
- Repeat until all 12 holes are filled.
- Wrap the muffin tin tightly on top with foil and then freeze.
- On Christmas Day cook the stuffing parcels directly from frozen at 180c for 35 mins, removing the tin foil from the tin.
- Once cooked, remove from the oven and leave to cool for a few minutes in the tin before popping the parcels out with a spoon
Leftovers can be kept in a sealed container in the fridge for up to 48 hours. Do not re-freeze.