Heat the oil in a skillet, then gently fry the onion for five minutes
Add all the other ingredients, except the cranberries and bacon to a large bowl.
Season generously, then get your hands in and mix well.
To assemble, take a large sheet of foil.
Overlap 12 rashers on the foil to form a large rectangle.
Spoon half of the stuffing mix evenly over the bacon, leaving a border of about an inch.
Scatter with half the cranberries, pushing them into the cranberry mixture.
Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape.
Repeat to make a second roll.
Heat oven to 360F.
Put the foil-wrapped rolls onto a deep baking sheet and bake for 45 mins.
Unwrap, draining off any juice, then finish roasting for 15 mins or until the bacon is crisp.
(These reheat very well and I usually make them a day or two ahead, wrapping them in fresh foil.)
Rest for a few minutes then slice into half inch slices.