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Are these cranberry and orange stuffing parcels the ultimate Christmas accompaniment?

Recipe by Sacha Gittins

Here's how to make them:

• 75g butter
• 200g sausage meat
• 75g breadcrumbs
• 50g chestnuts, chopped
• 50g dried cranberries
• Zest & juice of 1 orange
• 1 egg
• Dried thyme 1 tsp
• Dried sage 1 tsp
• Dried mixed herbs 1 tsp
• Salt and pepper
• Oil or butter for greasing.
• 24 slices of streaky bacon

INSTRUCTIONS
1. 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.
2. Then remove from the heat.
3. Blitz the bread in a food processor to make breadcrumbs. Or you can buy bags of fresh breadcrumbs too.
4. Add the breadcrumbs to the frying pan and mix well.
5. Add the chestnuts, cranberries, zest and juice of the orange, egg and the herbs.
6. Add the sausage meat until all the ingredients are well combined.
7. You can season the mixture at this point.
8. 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.
9. Add a large spoonful of the stuffing mixture to each hole and wrap the streaky bacon over the top.
10. Repeat until all 12 holes are filled.
11. Cook the stuffing parcels at 180c for 30 mins, removing the tin foil from the tin.
12. 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

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