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cranberry & sausage stuffing logs

(1 rating)
Recipe by
star pooley
Bullhead City, AZ

I found this recipe on and love it! HeatherFeather's Note: I made two of these gorgeous rolled stuffing logs, one for Thanksgiving and froze the second to serve with my Christmas meal. The entire recipe makes 2 stuffing logs and there will also be a third portion left to stuff a turkey with, or to bake in a casserole. If you only want to make 1 roll, simply divide most of the ingredients by 3, except for the apple, egg, and bacon - use 1 small egg, 1 small apple, and 12 pieces of bacon, cooking time will remain the same. A bit tricky to roll up, but the final product is worth it!

(1 rating)
yield 32 and makes 2 logs plus
prep time 1 Hr
cook time 1 Hr

Ingredients For cranberry & sausage stuffing logs

  • 1 Tbsp
    olive oil
  • 1
    onion, finely chopped
  • 2
    cooking apples, peeled, cored, chopped (approx 140/5oz each,such as bramley or granny smith)
  • 3 pkg
    good-quality pork sausage, casings removed
  • 1 bunch
    fresh parsley, roughly chopped
  • 1 bunch
    fresh sage, leaves roughly chopped
  • 1 bunch
    fresh thyme, leaves stripped
  • 1 lg
  • 1 c
    fresh white breadcrumbs
  • 1 1/3 c
    fresh or frozen cranberries
  • 24 slice
  • butter for greasing

How To Make cranberry & sausage stuffing logs

  • 1
    Heat the oil in a large frying pan, saute the onion until softened (about 5 min).
  • 2
    Squeeze the sausage meat from the sausages into a large bowl, then add all of the other ingredients (including the onions),EXCEPT the cranberries and bacon, seasoning well; mix together well by hand.
  • 3
    To assemble each roll, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil making a big flat rectangle of bacon strips.
  • 4
    Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 1-inch. Scatter with half the cranberries, then pat the down with your fingers.
  • 5
    Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll. If you like things neat and tidy, you can also using a few pieces of kitchen twine to help hold the roll together.
  • 6
    Seal each log in greased foil.
  • 7
    At this point you can freeze your logs up to 1 month. Thaw before serving and cook up to 1 day in advance, reheat before serving,or just roast on the day you are serving.
  • 8
    Heat oven to 375 degrees/190C. Put the foil-wrapped rolls onto a roasting tin and roast for 45 minutes Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.
  • 9
    The rolls can be prepared up to 2 days ahead and kept, raw, in the fridge, or frozen for up to 1 month. Roast up to 1 day ahead, then reheat, wrapped in foil, for 30 mins while the turkey rests and your vegetables finish cooking. The third portion can be baked in a casserole using the same temp/times as the logs.

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