Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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(3 ratings)

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Cooking time

Ready in 30-40 mins, plus 1 hr to soak cranberries

Skill level

Easy

Servings

Makes 24 stuffing balls

This festive stuffing brings together all the trimmings in one gorgeous mass, transforming your roast from mundane to truly memorable

Nutrition and extra info

Nutrition info

Nutrition per stuffing ball

kcalories
123
protein
4g
carbs
12g
fat
7g
saturates
3g
fibre
1g
sugar
0g
salt
0.65g

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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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, December 2002

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Comments

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mrs full's picture

Made this Christmas Eve and halved amounts one for Christmas Day another for Boxing Day. I removed from the freezer about 6 am ready for 2 pm lunch I rolled in to stuffing balls and put on to a baking tray.They turned out fabulous and also lovely cold with buffet tea will defiantly use again.

zsozsister's picture

I think you can stuff it or you can put it next to the bird when in zhe oven. I will try and get back to you

griffo6790's picture

Cooool

jools65's picture

can i make these ahead and freeze
cheers jools

claire1968's picture

Do I cook these balls in the oven, if so what temp. and for how long or do I fry all the balls in butter???? This does sound like a great recipe so I am looking forward to your response. Claire Sherman USA

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