1. Preheat oven to 190°C.
2. Heat the olive oil and butter in a heavy based frying pan and gently sauté the onion and celery, cook stirring for about 4 minutes.
3. Stir in the garlic, cook for 30 seconds.
4. Stir in the cloves, cinnamon, nuts, cranberries, apricots, thyme and preserved ginger and cook for 1 minute stirring continuously. Remove from the heat.
5. Place the fruit mixture into a large bowl and add the orange zest and bread crumbs.
6. Remove the sausage from the casing and add the sausage meat and parsley to the fruit mix. Season with salt and pepper and mix together well.
7. Grease an 18-20cm spring form cake tin with non-stick cooking spray.
8. Place 7 bacon rashers onto the base and up the sides of the tin and then place the other 7 slices in the other direction.
9. Press the stuffing onto the base of the tin and level it out.
10. Fold the bacon over the top of the filling and pat it down.
11. Bake the stuffing cake in the centre of the oven for 35-40 minutes.
12. Remove from the oven and let it rest before serving.
13. Can be served hot or at room temperature.
14. Serve on a cake stand decorated with chopped preserved ginger and glace cherries mixed together, with a few bay leaves.
Tip: The beauty of this stuffing cake is that it can be made days upfront and frozen till need or assembled 2 days before you are going to cook it and baked on the day filling your home with the wonderful aromas of the festive season. To make homemade bread crumbs make it from stale bread, place the bread in your food processor bowl and give it a good whizz.