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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- 150 g mixed dried fruit, see intro
- 75 ml ruby port
- 2 tsp. vegetable oil, plus extra to grease
- 1 onion, finely chopped
- Small handful sage leaves, finely chopped, plus 8 small whole leaves
- 400 g sausagemeat (or sausages squeezed from their skins)
- 16 slices pancetta
- 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.
Per serving:
· Calories: 247
· Protein: 10g
· Total fat: 15g
· Saturates: 6g
· Carbs: 15g
· Total sugars: 14g
· Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
