Jewelled stuffing parcels recipe

Method

1. Put a the Tesco Finest cranberry & apple stuffing mix in a heatproof bowl and add the dried cranberries and roughly chopped pistachios. Pour in 170ml boiling water and mix well: rest for 5 mins. Mix through the chopped fresh flat-leaf parsley leaves and sausagemeat with clean hands: season.
2. Divide into 16 and use wet hands to roll into balls.
3. Halve 8 slices of prosciutto and loosely wrap half a slice around each stuffing ball. Arrange, spaced apart, on a freezer-proof plate, cover loosely with clingfilm and freeze until solid (2-3 hrs). Transfer to a freezer-proof container for up to 2 months.
4. To serve, preheat oven to gas 6, 200°C, fan 180°C. Transfer the stuffing to a small baking dish and bake for 20 mins or until the prosciutto is crisp, and the stuffing is lightly browned and piping hot all the way through (or 71°C internal temperature on a kitchen thermometer). Scatter with extra parsley to serve, if you like.

• See more Christmas side dishes

• Freezing and defrosting guidelines

  Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.