Stuffing parcels
Makes: 15
![Stuffing parcels](/uploads/media/720x770/07/11057-SM1120_Get-stuffed_Stuffing-parcels_V2.jpg?v=1-0)
Recipe photograph by Ant Duncan
Stuffing parcels
Packed with rosemary and port-soaked cranberries and wrapped in pancetta, our make-ahead side combines pigs-in-blankets and stuffing balls in one, for the ultimate crowd-pleaser
Makes: 15
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Nutritional information (per serving)
Calories
170Kcal
Fat
9gr
Saturates
4gr
Carbs
13gr
Sugars
4gr
Fibre
1gr
Protein
8gr
Salt
0.9gr
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
![Abigail Spooner](/uploads/media/100x100/06/10586-Abi.jpg?v=1-0)
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 75g dried cranberries
- 2 tbsp ruby port
- 20g butter
- 2 echalion shallots, finely chopped
- 2 garlic cloves, crushed
- 1 x 400g pack sausagemeat
- 150g fresh breadcrumbs
- 2 tsp finely chopped rosemary leaves
- 1 medium egg, lightly beaten
- 15 slices smoked pancetta
Step by step
Get ahead
Prep to the end of step 3 up to 2 days in advance and chill or freeze. Defrost fully before cooking.
- Soak the cranberries in the port for at least 45 minutes. Melt the butter in a frying pan, add the shallot and cook gently for 5-7 minutes until soft. Add the garlic and cook until fragrant; cool.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the sausagemeat in a large bowl and add the soaked cranberries and port, cooled shallot mixture, breadcrumbs, rosemary and seasoning. Mix together well with your hands, adding only enough egg to bind.
- Roll the stuffing mixture into 15 balls, about 50g each, then flatten slightly into a fat round. Cut each pancetta strip in half lengthways, then lay 2 long strips in a cross on your chopping board. Place a stuffing round in the centre and fold the pancetta strips over to enclose. Repeat with the rest.
- Place the stuffing parcels seam-side down on a large baking tray. Roast for 25-30 minutes, until cooked through and browned.