Cranberry & Sausage Stuffing Logs
3 photos of Cranberry & Sausage Stuffing Logs
By
star pooley
@starryrose
1
I found this recipe on Food.com 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!
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!
Rating:
★★★★★ 1 vote5
Serves:
32 and makes 2 logs plus
Prep:
1 Hr
Cook:
1 Hr
Ingredients
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1 Tbspolive oil
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1onion, finely chopped
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2cooking apples, peeled, cored, chopped (approx 140/5oz each,such as bramley or granny smith)
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3 pkggood-quality pork sausage, casings removed
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1 bunchfresh parsley, roughly chopped
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1 bunchfresh sage, leaves roughly chopped
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1 bunchfresh thyme, leaves stripped
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1 largeegg
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1 cfresh white breadcrumbs
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1 1/3 cfresh or frozen cranberries
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24 slicebacon
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·butter for greasing
How to Make Cranberry & Sausage Stuffing Logs
- Heat the oil in a large frying pan, saute the onion until softened (about 5 min).
- 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.
- 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.
- 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.
- 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.
- Seal each log in greased foil.
- 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.
- 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.
- 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.
About Cranberry & Sausage Stuffing Logs
Course/Dish: Side Casseroles
