CRANBERRY & SAUSAGE STUFFING LOGS

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Cranberry & Sausage Stuffing Logs image

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....

Provided by star pooley

Categories     Side Casseroles

Time 2h

Number Of Ingredients 12

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 large egg
1 c fresh white breadcrumbs
1 1/3 c fresh or frozen cranberries
24 slice bacon
butter for greasing

Steps:

  • 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.

Amjid Amjid
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These were a great addition to my holiday meal. They were easy to make and everyone loved them.


Dm Hridoy
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These were delicious! I will definitely be making them again.


Nasier Khan
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These were a bit too dry for my taste.


Arif Arman Robin
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I made these for my family and they were a big hit. They were easy to make and very flavorful.


christopher washington
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These were a hit at our potluck! Everyone loved them.


Farhana Rahman
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These were so easy to make and they turned out perfect! I will definitely be making them again.


Oyeniyi Oyedayo
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These were a bit too bland for my taste. I think I should have added more spices.


Muslim Uddin
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I've made these several times now and they're always a hit. They're so easy and delicious.


Deviprasad Punwar
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These were the perfect addition to my holiday meal. They were easy to make and everyone loved them.


murtesa Ahmad
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These were a bit too dry for my taste. I think I should have added more butter or broth.


Burrito Supreme
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I made these for my family and they raved about them. They were so moist and flavorful. I will definitely be making them again.


Melodie Bales
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These were a hit at our holiday party! I loved that they were easy to make and could be prepped ahead of time.