Getting bored of serving up the same old Christmas dinner every year? We know how you’re feeling, that’s why we’re sharing with you a recipe from the ProCook archive… bacon wrapped stuffing parcels! We all know that sausages wrapped in bacon are a delicious Christmas nibble so we thought we’d extend this method to another Christmas lunch staple to create something a little out of the ordinary and we think these are a great addition to any festive table. Perfect for either the main event or as a party nibble, we think these will be lovely dipped in our Cranberry and Port Sauce.
Somewhere along the way many of us seemed to have lost the meaning of stuffing and many of us now use a mix that is cooked outside of the bird, but historically it was used to stuff game, poultry… quite frankly whatever meat was available at the time. There is evidence of the dish being prepared between the 2nd century BC and the 1st century AD by the chef named Apicius who used vegetables, herbs, nuts, chopped liver and wait for it… brain. You’ll be glad to hear there’s certainly no brain in our recipe, just lots of tasty ingredients and all you’ll need to use is a large bowl to make the stuffing in and a muffin tin to make the parcels.
We used cocktail sticks in this recipe to keep the parcels secure as they cooked, but remember to remove them when you serve them to prevent anyone getting hurt. Once the bacon has cooked the parcels should hold their shape so removing the sticks should be an easy enough job and won’t damage the final look of the stuffing, they may just need a little wiggle to get them out!
If you want to make the stuffing a little more festive, why not add cranberries or a little nutmeg for a real Christmas taste sensation. If you’re looking for more Christmas recipes how about our Roast Potatoes, Roast Chestnuts or Cranberry Sauce?