This pork, sage, onion and cranberry stuffing log is a brilliant savoury festive showstopper and the perfect addition to your Christmas feasting menu. I’ll be making this one on Christmas Day, as not only does it look fantastic but it also tastes deeeeelicious!
You can make this stuffing log ahead of time and store in the fridge wrapped in clingfilm until you are ready to cook it. That means no faffing about on Christmas morning and more time to enjoy opening presents and a leisurely Christmas brunch.
This recipe is pretty straightforward to make, and I’ve used a pre-bought gluten free sage and onion stuffing mix as the base. Both to save time and to guarantee the right consistency to help it hold together.
Which Gluten Free Stuffing Mix Should I Use?
I love the Mrs Crimbles Sage & Onion stuffing mix and actually first developed this recipe as part of some work for them. After getting so many recipe requests from you guys I knew I needed to share details asap!
Any gluten free stuffing mix should work for this recipe, however I’ve only tried and tested it with the Mrs Crimble’s one and that is the variety I would recommend.
Can I Use Sausage Meat instead of Sausages?
Absolutely! I have specified sausages as finding gluten free sausages is easy, whereas some years gluten free sausage meat has been a bit elusive. Simply use the same weight of sausage meat if you do decided to replace the sausages.
As for which sausages to use, I really like the Tesco Finest range and Jolly Hog sausages. Morrisons and Coop do some great varieties too, most of which are gluten free and clearly labelled. They are all good quality too, and quality counts in a dish like this. Cheapie sausages will have more fat in them and risk not holding together very well.
Can I Make it Ahead of Time?
Yes no problem. Assemble the stuffing log per the method below, then before cooking simply wrap in cling film and chill overnight. When you are ready to cook, simply pick up from where you left off in the method.
What Should I Do If There Are Leftovers?
You had better pray there are leftovers because slices of this stuffing log make AMAZING brunch sandwiches! Fry in a pan to reheat, then serve in a gluten free bun with a fried egg on top and beans and hash browns on the side. Sooooo goooooood.
Pork, Sage, Onion & Cranberry Stuffing Log Recipe (GF)
You will find the recipe for my gluten free stuffing log below. I’ve also added plenty of photos to help make the method extra easy to follow. Festive food can be stressful enough, so I hope my step by step photos make it simple for you. However, if you need any help along the way please do DM me on social media (@myglutenfreeguide) or email me at mygfguide@gmail.com.
Also, if you do enjoy this recipe please leave a review on the recipe card below – it makes a world of difference to me :). I would love to see your stuffing log photos too, so please send them over!
Laura xxx
Pork, Sage, Onion & Cranberry Stuffing Log
Ingredients
- 1.5 bags Mrs Crimble's Sage & Onion stuffing mix (or 225g equivalent)
- 800g gluten free sausages or sausage meat
- 75g dried cranberries
- 400g unsmoked streaky bacon
- 8 fresh sage leaves
Instructions
- Soak the dried cranberries in 100ml boiling water for 15 minutes, squeeze out any excess liquid and set aside.
- Make the stuffing mix per the packet instructions.
- Squeeze the sausage meat from the sausage skins/add the sausage meat into the bowl with the stuffing mix. Get your hands in there and give it all a really good mix, working out any clumps until you have a smooth mixture that holds together well.
- Take a large oven tray and line with greasproof paper, lightly spritzed with oil. Lay the rashers of bacon onto the oiled greaseproof paper, overlapping them slightly and place alternating pieces on the top two thirds and then bottom two thirds of the paper (see image below for a visual, basically you want to ensure the final section of bacon is long enough to wrap around the stuffing centre). The final bacon "sheet" should be approx 30cm wide and 20cm tall. Make sure there are no gaps between rashers.
- Add two thirds of the stuffing on top of the bacon, forming it into a long log shape with your hands (image below). Make a trench along the centre of the log and place the cranberries into the middle of the trench. Cover the cranberries with the remaining stuffing - any leftover stuffing can be made into balls.
- Now wrap the bacon around the stuffing log until it is completely covered. Wrap the baking paper around the log and roll so that the ends of the bacon rashers sit underneath the stuffing log. If you are making this stuffing log in advance, you can wrap it in the grease proof, then cling film, and refrigerate at this point.
- Otherwise, unwrap from the baking paper and preheat the oven to 180C fan. Bake for 55 minutes, then remove from the oven, arrange the sage leaves on top, then bake for a further 5 minutes.
You can serve straight away if you wish, but it will also stay nice and warm if you need it to sit aside while you finish other dishes. Place it on a wire rack over the baking tray, to allow any excess juices to drop out (otherwise it might get a bit of a soggy bottom), then serve when you are ready.
Cut into slices and enjoy!
If you are planning your festive menu, why not check out some of my other Christmas recipes. They might be perfect additions to your feasting plans:
- Slow Roasted Honey Ham
- Cauliflower Cheese
- Spiced Caramel Apple Pies
- Mince Pies
- Lemon Meringue Yule Log
- Spiced Orange Loaf Cake
- Christmas Pudding Truffles
Enjoy! Laura xxx
