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Crispy Bacon and Sage wrapped Stuffing balls

Makes: 12 servings

Prep time: 15 minutes

Cooking time: 30 minutes

Ingredients

Sautéed Vegetable Mixture

1 tablespoon olive oil

2 tablespoons unsalted butter

½ white onion, finely diced

1 celery stalk, finely diced

3 cloves garlic, minced

2 tablespoons fresh sage, chopped

1 tablespoon fresh thyme, chopped

Stuffing Mixture

1 ¼ cups Sola breadcrumbs (from 8 slices Sola White Wheat Bread)

½ cup + 2 tablespoons boiling chicken stock

¾ pound (340 g) ground pork

¼ cup (20 g) grated parmesan cheese

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

To wrap the stuffing balls

12 fresh sage leaves

6 slices bacon

Directions

1. Prepare the breadcrumbs: place 8 slices of Sola bread on a baking sheet, place into the oven on its lowest heat setting, and bake for a few hours until fully dried out and crispy. A food dehydrator is also great for drying out slices of bread.

2. Crumble the dry slices of bread into a food processor and blitz into breadcrumbs.

3. Place a large frying pan over medium heat, add the olive oil and butter. Once hot, add the onion, celery, garlic, and herbs and sauté for 5 to 10 minutes, until the vegetables have softened.

4. Place the breadcrumbs, salt, and pepper into a large mixing bowl and add the cooked vegetables. Stir well and pour the boiling stock over the top. Mix thoroughly and let rest for 10 minutes to allow the breadcrumbs to soak up the water and for the mixture to cool.

5. After the mixture has cooled, add the ground pork and parmesan cheese. Divide the mixture into 12 balls and wrap each with ½ slice of bacon and 1 fresh sage leaf.

6. Preheat the oven to 350F. Line a baking sheet with foil and parchment paper. Place the stuffing balls on the baking sheet, and into the oven. Bake for 20 minutes until the balls are golden-brown and the bacon is crispy. Transfer to paper towels to drain. This recipe can be completed up to step 5 in advance, and refrigerated for 2 days before cooking.

Nutrition facts per serving:

Calories (kcal) 190

Fat (g) 16

Protein (g) 9

Carbohydrates (g) 4

Dietary Fiber (g) 2

Total Sugars (g) 1

Sola Sweetener (g) 0

*Net Carbs (g) 2

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber should be subtracted from total carbohydrates since it minimally impacts blood sugar.

Makes: 20 servings

Prep time: 10 minutes

Cooking time: 25 minutes

Ingredients

12 ounces (340 g) fresh or frozen cranberries

½ cup (120 ml) red wine

1 cup (240 ml) water

1 cup (190 g) Sola sweetener

Zest of 1 orange

Seeds of 1 vanilla bean

3 tablespoons fresh ginger, grated

1 cinnamon stick

1 star anise (optional)

Ginger Cranberry Sauce

Directions

1. Place the cranberries, red wine, water, and Sola sweetener into a large saucepan over medium heat.

2. Bring the liquid to a boil, then add the orange zest, vanilla seeds and bean, ginger, cinnamon stick, and star anise.

3. Simmer the mixture over low heat for 15 to 20 minutes until it reaches a thick jam-like consistency. Cool the mixture and serve at room temperature. Store in the refrigerator for up to 2 weeks.

Chef’s Tip

  • The star anise is an optional flavor for this recipe, but the fragrant aniseed flavor is especially festive for the holidays.
  • Before serving or placing the cranberry sauce into storage jars, remember to remove the cinnamon stick, vanilla bean, and star anise.

Nutrition facts per serving:

Calories (kcal) 22

Fat (g) 0

Protein (g) 0

Carbohydrates (g) 12

Dietary Fiber (g) 1

Total Sugars (g) 1

Sola Sweetener (g) 10

*Net Carbs (g) 1

*Total net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and Sola sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.