a donna hay christmas



Try this easy, delightful recipe that is sure to be a crowd pleaser this Christmas.


  • 12 slices (or 180g) round pancetta

  • 5 cups (or 350g) fresh breadcrumbs

  • 1 cup (or 130g) dried cranberries

  • 2 eggs

  • 120g unsalted butter, melted

  • 2 tbsp torn sage leaves

  • ¼ cup thyme leaves

  • 2 cloves garlic, crushed

  • Sea salt

  • Cracked black pepper


  • 1.

    Preheat oven to 180°C.

  • 2.

    Place the pancetta in the base of 12 x ½-cup-capacity (125ml) lightly greased cupcake tins.

  • 3.

    Place the breadcrumbs, cranberries, eggs, butter, sage, thyme garlic, salt and pepper in a bowl and mix to combine.

  • 4.

    Spoon the bread mixture into the pancetta-lined cupcake tins and bake for 15–20 minutes or until golden and crunchy.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 282kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 29g
  • Sugar 6g
  • Sodium 351mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


donna hay magazine, NewsLifeMedia, $7.99 www.donnahay.com

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
6 comments • 0 ratings
Please login to comment
Posted by Shane75Report
Big hit Chrissy lunch, loved the individual serves and flavours
Posted by JesullyReport
Thanks for that Dandka. I have done exactly the same thing. Using the sour dough bread actually made it easy to coarsely chop the breadcrumbs. I have one vegetarian coming so I'm using "pretend bacon" for the outside. Don't know how that will work but worth a try.
Posted by dandkaReport
I've now made my breadcrumbs in the food processor - made them fairly coarse so that I think they resemble the ones in the photo. I intend preparing all the ingredients the night before Christmas and then just assembling them on Christmas morning and baking them just before required. Will check the moistness of the mix and decide then whether to add a tiny bit of stock. I've made stuffing separately before and found it rather dry but maybe the pancetta wil help with that.
Posted by JesullyReport
Hi both good questions and I'd like the answer to both questions as well. The breadcrumbs in the picture don't look like my breadcrumbs unless they cook in clumps like thatnwhich gives the appearance of cubes.
Posted by Frances183Report
Can you make this recipe the day before
Posted by dandkaReport
Would the breadcrumbs be better described as bread cubes? I haven't made these but am considering making them this Christmas. To ensure a degree of moistness I think a little stock added to the mix would be a good thing.