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These make ahead stuffing balls will be a real treat on Christmas day! The best thing is they freeze well so that's one less job to do on the big day!


15 balls

Total time

50 minutes






  • 100 g smoked bacon lardons
  • 70 g dried cranberries
  • 25 ml ruby port
  • 200 g breadcrumbs (I used brown multiseeded bread but any is fine)
  • 2 tbsp dried sage
  • 2 small white onions (chopped)
  • 70 g butter
  • 1 crushed garlic clove
  • 1 egg (beaten )
  • salt and pepper (seasoning )


  1. Soak the cranberries in the port for one hour.
  2. Preheat the oven to 180°C / 350°F / gas 4. Cook the lardons in a frying pan. Once they are cooked put them in a bowl to cool.
  3. Fry the onions and garlic in the butter until the onions are soft, then turn the heat off and let cool.
  4. Place the cranberries, breadcrumbs and sage into a large bowl and season well with salt and pepper.
  5. Add the bacon and onion mixture then give everything a good stir with a wooden spoon.
  6. Gradually add the egg and keep stirring until your mixture is combined.
  7. This is the fun bit, using your hands form medium size balls and place on the baking tray.
  8. Roast for 30 mins until golden brown.
  9. Serve with your Christmas dinner and enjoy!
  10. View the recipe instructions at Globe Scoffers

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