Stuffing parcels
Makes: 15
Prep time: 45 minsTotal time: 
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
Prep time: 45 minsTotal time: 
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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
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
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.
