We used premixed dried fruit, but you can use up odds and ends of sultanas, currants, prunes, cranberries, apricots, cherries etc, if you like. Just be sure to finely chop any larger fruit before soaking.
We used premixed dried fruit, but you can use up odds and ends of sultanas, currants, prunes, cranberries, apricots, cherries etc, if you like. Just be sure to finely chop any larger fruit before soaking. If you like this stuffing recipe, check out a veggie option here
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Yields:
1 - 8 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
247
Ingredients
150g
mixed dried fruit, see intro
75ml
ruby port
2tsp.
vegetable oil, plus extra to grease
1
onion, finely chopped
Small handful sage leaves, finely chopped, plus 8 small whole leaves
400g
sausagemeat (or sausages squeezed from their skins)
16
slices pancetta
Directions
Step 1In a small bowl, mix the dried fruit and port. Cover and leave to soak at room temperature for at least 6hr (ideally overnight), stirring occasionally.
Step 2 Heat the oil in a large frying pan over low heat and cook the onion for 10-12min, until softened. Add the chopped sage and cook for 1min. Tip into a large bowl.
Step 3Preheat oven to 190°C (170°C fan) mark 5 and lightly grease 8 holes in a 12-hole cupcake tin. Add the soaked fruit and some seasoning to the onion bowl and mix well. Next, mix in the sausage meat.
Step 4 Place 2 pancetta strips into each greased hole in a cross (leaving excess hanging over the edges). Spoon 1/8 of the sausage mixture into each and lightly flatten. Fold the overhanging pancetta into the centre and top each with a sage leaf.
Step 5 Cover with a sheet of baking parchment and lay a baking tray directly on top. This helps keep the pancetta in place; or alternatively, you can secure the sage and pancetta together in each parcel with a cocktail stick.
Step 6 Cook in the oven for 20-22min, or until cooked through and crisp, removing the tray (if present) for final 5min. Leave to cool in tinfor 5min, then carefully transferto a warmed serving plate (remove cocktail sticks, if present). Serve.
GET AHEAD Prepare to end of step 5 up to a day ahead; cover and chill. Complete recipe to serve, adding a few extra min cooking time, if needed.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
