Whether you're stuffing your Christmas turkey or serving it as a side to your Sunday lunch, this pork stuffing is sure to impress. Packed with sweet apples and tart cranberries before being wrapped in streaky bacon and drizzled with honey, there's no doubt guests will be returning for seconds.
Top tips for stuffing a turkey:
• Make sure to leave a little room in the cavity of the turkey, not to overstuff it, to ensure even cooking of the meat
• Stuff the turkey just before cooking it rather than the night before
• Remove the giblets and stuff the neck cavity
• Truss the legs with string to keep the stuffing in place
Check out more of our favourite stuffing recipes, including plenty of delicious vegetarian and vegan options.
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Yields:
16
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Cal/Serv:
106
Ingredients
50g
(2oz) butter
1
large onion, finely chopped
450g
(1lb) good quality sausage meat
70g
pack pancetta cubes
2
eating apples, peeled, cored and finely chopped
3
rosemary sprigs, leaves picked and finely chopped
100g
(3½oz) dried cranberries
1
medium egg
150g
(5oz) fresh white breadcrumbs
8
streaky bacon rashers
1Tbsp.
honey, optional, to drizzle
Directions
Step 1
Melt the butter in a medium pan and gently cook the onion for 10min or until soft but not coloured. Empty into a large bowl and set aside to cool.
Step 2
Add the sausage meat, pancetta, apples, rosemary, cranberries, egg, breadcrumbs and some seasoning and mix to combine (using your hands is easiest). Set aside half the stuffing for the turkey (if using).
Step 3
Preheat oven to 190ºC (170ºC fan) mark 5. Divide the remaining stuffing mixture into 16 equal pieces and shape each into a ball. Stretch each bacon rasher slightly lengthways, then cut in half widthways and wrap each half around a stuffing ball. Put seam-side down on a non-stick baking tray (if you like, secure the bacon in place with a cocktail stick).
Step 4
Drizzle the balls with honey, if using, then cook in the oven for 30-35min until golden and cooked through.
Get ahead
Prepare to end of step 2 up to a day ahead. Divide the stuffing equally between two sealable containers and chill (alternatively stuff the turkey already with the requisite amount of stuffing). Complete step 3 with half the stuffing mixture up to 5hr ahead. Cover and chill. Complete recipe to serve.
Per Serving:
Calories: 106
Fibre: 1 g
Total carbs: 8 g
Sugars: 4 g
Total fat: 7 g
Saturated fat: 3 g
Protein: 4 g
Our ultimate stuffing recipes you can't miss for your Christmas meal
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
