It’s been two years since I’ve been home for Thanksgiving or Christmas, and while I miss my family, I have to admit what I really miss is the food I grew to love during holidays.
Every family has their traditions, and even if you don’t recognize them, there are traditions around food.
I don’t really remember how this recipe first ended up in my house, but it has quickly become a holiday staple. It’s not Thanksgiving or Christmas at the Cole’s without bacon wrapped stuffing bundles, and let’s face it, your holiday meals have probably been lacking without out these babies.
I love them so much that once in high school my friend and I made them in the middle of spring and proceeded to eat most of them.
As you get ready to give thanks, why not give thanks for bacon too, and for me for sharing this recipe with you and your loved ones.
1/4 cup margarine
2 onions, chopped
2 celery stalks, diced
1 apple, peeled and diced
1 tbsp thyme (use fresh if you have it)
1 tbsp sage (use fresh if you have it)
1 1/2 cups dried cranberries
1 tbsp lemon rind
1 sourdough loaf
1 lb. fresh sausages
1/3 cup parsley
1 egg, beaten
12 slices bacon
Cook onions, celery, apple, thyme and sage with margarine in skillet for about 20 minutes (stirring often).
Stir in cranberries and lemon rind.
Meanwhile chop bread into 10 cups oatmeal size crumbs (best done in a food processor). Transfer to large bowl.
Remove casing from sausage, and work into crumbs with hands.
Add onion mixture, parsley and egg, toss well.
Form by 1/3 cupfuls into 24 ovals or logs. Set on baking sheet.
Cut bacon in half and wrap each log. Bake 350 for about 30 minutes until bacon is crisp