Pistachio and cranberry stuffing recipe

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In a large pan over a medium-high heat, cook the bacon until golden and crisp. Transfer to a plate lined with kitchen paper and set aside, reserving the bacon fat in the pan.
Add the butter and cook the onion and celery over a medium heat for 6-8 minutes until soft and translucent.
Return the bacon to the pan and add the breadcrumbs, sage, cranberries and pistachios. Season with salt and pepper.
Allow to cool and keep in the fridge for up to three days, or freeze.
Defrost the stuffing, if necessary. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
Place the stuffing in a baking dish and bake for 40 minutes until golden and delicious.

Per Serving: 443kcals, 28.6g fat (11.1g saturated), 31.9g carbs, (4.7g sugars), 16.7g protein, 5.5g fibre, 0.992g sodium

Pistachio and cranberry stuffing