Recipe Index

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 5 sprigs fresh thyme, leaves picked and finely chopped
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• ⅓oz sage, thinly sliced
• 6oz chestnuts, roughly chopped
• 1 tsp Worcestershire sauce
• ¾oz panko breadcrumbs
• 14oz sausage meat
• 3½oz bacon lardons
• 1 orange, zest and juice
• 1 free-range egg
• grating fresh nutmeg
• ¼ tsp ground cinnamon
• 2 tsp salt
• 3½oz cranberry sauce

Method

1. Heat the oven to 425°F, then warm the olive oil in a large sauté pan over medium-high heat and cook the onion and garlic for about 5 minutes until the onion starts to colour.
2. Stir the thyme, rosemary and sage through the onion, add the chopped chestnuts and Worcestershire sauce, and cook for a few minutes more before taking the pan off the heat.
3. Tip the panko breadcrumbs, sausage meat, bacon lardons, orange zest and juice, egg, grated nutmeg, cinnamon and salt into a large bowl with the onion mixture and mix everything thoroughly with your hands.
4. Set 6 to 8 muffin cases in a muffin tray and fill each one to its ridge with the stuffing mixture.
5. Form domes of the remaining mixture, push a small hole into the flat side of each dome with the handle of a wooden spoon, fill the hole with cranberry sauce, and set a dome on top of each filled case.
6. Drizzle a touch of olive oil over the muffins and roast them for 35 minutes, then serve them warm with their crisp edges and soft cranberry centers.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data