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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.

Per stuffing ball

123 kcalories, protein 4g, carbohydrate 12g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.65 g

Latest comments and suggestions

• Claire1968

  07 November 2007

  Claire1968 commented on this recipe

  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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• jools

  19 November 2007

  jools commented on this recipe

  can i make these ahead and freeze cheers jools

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• griffo6790

  28 November 2007

  griffo6790 commented on this recipe

  Cooool

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• zsozsister

  20 December 2007

  zsozsister commented on this recipe

  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

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• justme

  30 September 2008

  justme rated this recipe

  

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• BARBARA

  28 October 2008

  BARBARA rated this recipe

  

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• Marathan

  23 December 2008

  Marathan commented on this recipe

  This recipes is also here http://www.bbcgoodfood.com/recipes/3170/chestnut-bacon-and-cranberry-stuffing with the full cooking instructions

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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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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 4g, carbohydrate 12g, fat 7 g, saturated fat 3g, fibre 1g, salt 0.65 g

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