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What you need:

good knob of butter, plus extra for greasing
170g pack sage and onion stuffing (we used Paxo)
24 thin smoked streaky bacon rashers
12 bay leaves (optional)

What you do:

Preheat the oven to 200 C / 400 F /gas mark 6

Butter 12 holes in a muffin tin. Make up the stuffing mix with 520ml boiling water. Add the butter and stir well. Set aside to absorb the water and cool.

Meanwhile, criss-cross two bacon rashers, with a bay leaf if using, in each space in the muffin tin, allowing the excess to overhang the tin. Spoon the cool stuffing mixture into the tin and fold the overhanging bacon over the top to make a parcel. Secure in place with cocktail sticks. Chill until ready to bake.

Bake for 30 mins, until piping hot and the bacon is cooked. (Remove cocktail sticks before serving.)

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