Chestnut, bacon & cranberry stuffing
This festive stuffing brings together all the trimmings in one gorgeous mass, transforming your roast from mundane to truly memorable
Difficulty and servings
Makes 24 stuffing balls
Preparation and cooking times
Ready in 30-40 mins, plus 1 hr to soak cranberries
- Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
- Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
Per stuffing ball
123 kcalories, protein 4.0g, carbohydrate 12.0g, fat 7.0 g, saturated fat 3.0g, fibre 1.0g, salt 0.65 g
Recipe from Good Food magazine, December 2002.
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http://www.bbcgoodfood.com/recipes/2182/
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Ingredients
- 100g dried cranberries
- 50ml ruby port
- 1 small onion , chopped
- 2 rashers unsmoked back bacon , cut into strips
- 50g butter
- 2 garlic cloves , chopped
- 450g sausagemeat
- 140g fresh white or brown breadcrumbs
- 2 tbsp chopped fresh parsley
- ½ tsp chopped fresh thyme leaves
- 140g peeled, cooked chestnuts , roughly chopped
- 1 medium egg , lightly beaten
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A finishing touch of a lattice of bacon makes this turkey a Christmas dinner centre-stage star
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ratings
Difficulty and servings
Makes 24 stuffing balls
Preparation and cooking times
Ready in 30-40 mins, plus 1 hr to soak cranberries
Ingredients
- 100g dried cranberries
- 50ml ruby port
- 1 small onion , chopped
- 2 rashers unsmoked back bacon , cut into strips
- 50g butter
- 2 garlic cloves , chopped
- 450g sausagemeat
- 140g fresh white or brown breadcrumbs
- 2 tbsp chopped fresh parsley
- ½ tsp chopped fresh thyme leaves
- 140g peeled, cooked chestnuts , roughly chopped
- 1 medium egg , lightly beaten
Per stuffing ball
123 kcalories, protein 4.0g, carbohydrate 12.0g, fat 7.0 g, saturated fat 3.0g, fibre 1.0g, salt 0.65 g
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07 November 2007
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