Skip to content


Your cart is empty

Article: Turkey, Cranberry & Pancetta Stuffing Cups


Turkey, Cranberry & Pancetta Stuffing Cups


The fun is over, the guests have left and there's a fridge full of leftovers! Chef Kim Brennan shares a special recipe from his family.

“I love this recipe for sentimental reasons my dad used to make these for us; they are super delicious and best-served cold I think with extra cranberry jelly on side.”

Chef Kim Brennan




12 slices round pancetta

300g fresh breadcrumbs

150g shredded cooked turkey meat

130g dried cranberry

3 eggs

120g unsalted butter

6ea torn sage leaves

2 cloves garlic crushed

Salt and cracked pepper



Cold with Cranberry Jelly



Pre heat oven to 180degrees. 

Line a greased muffin tins with sliced pancetta.

In a mixing bowl combine all other ingredients and mix well.

 Spoon into the muffin tins and bake until golden approx. 15-20mins. 

Store in Large Styleware Nesting Bowl in your favourite colourway,

serve cold with cranberry jelly to the side.


Suggested Drink Pairing by The Wine Merchant: Gamay! Lyons Will Gamay from Macedon Ranges in Victoria. It has a great balance of fruit and minerality – lovely structure.

For something fizzy I would go for a Kir Royale – 15ml of Cassis (blackcurrant liqueur – we use Marionette) with any bubbles you choose. Enjoy!




Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

All comments are moderated before being published.

Read more


Christmas Sides

FROM OUR KITCHEN "I like to keep it light and fresh with the sides so you can eat as much turkey, and ham as you like! Summer tomatoes are one of my favourite ingredients, very simple salads but...

Read more

New Years Eve Recipes To Share

 FROM OUR KITCHEN "For NYE dishes, these are little flavour bombs to get the party started. The green chilli, coriander and lime vinaigrette are a little different but go so well with oysters an...

Read more