Bacon Lattice Stuffing Bake

  • Preparation Time : 20 minutes
  • Type : Lunch

A great way to get ahead on the Christmas dinner, you can bake this stuffing ahead of time, wrapped and roasted in an overlapping lattice of streaky bacon. Then wrap it up and freeze it, then defrost, reheat and serve with the roast on Christmas Day.


  • 50g dried cranberries soaked overnight
  • 800g pork sausage meat 
  • 100g fresh white breadcrumbs 
  • 2 tsp mixed dried herbs 
  • 1 tbsp chopped fresh sage 
  • 1 tbsp chopped fresh rosemary 
  • 20g butter 
  • bunch spring onions finely chopped
  • 12 rashers streaky bacon 
  • A portion salt and freshly ground black pepper 
  • A portion rosemary and bay leaves to garnish
  • A portion crushed pink peppercorns for sprinkling (optional)

Top tip!

Use smoked or unsmoked bacon – whichever you prefer. If you’re planning to freeze ahead, just roast for a total of 30 minutes, then cool quickly. Wrap, label and freeze up to a month before required. Defrost thoroughly before reheating in the oven until piping hot. 


  1. Preheat the oven to 200°C/Gas 6.
  2. Drain the cranberries and put them into a large mixing bowl with the sausage meat, breadcrumbs, mixed herbs, sage and rosemary.
  3. Melt the butter and gently fry the spring onions for 5-6 minutes, until softened. Add to the bowl, season and combine everything together thoroughly. Form into a large sausage shape, then flatten down with your hand and place on a large piece of greased foil on a baking sheet. Arrange the bacon rashers over the top, overlapping them. Fold the foil around to enclose.
  4. Roast for 20 minutes, then fold back the foil and roast for a further 15-20 minutes, or until evenly browned. Serve on a bed of rosemary and bay leaves (if wished) and sprinkle with crushed pink peppercorns (or just use black pepper).