Chestnut, bacon & cranberry stuffing

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

Easy

Makes 24 stuffing balls

Preparation and cooking times

Preparation time

Prep 30 40 mins

Cook time

Cook 40 mins

Plus 1 hour to soak the cranberries

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.
  3. To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.
Try

Choose the best chestnuts

The best fresh chestnuts come from Italy, France or Spain. They should be glossy-skinned and plump, and weigh heavy in the hand - a sure sign of a good fat nut lurking inside. To save time, buy them freshly roasted from a friendly street vendor and peel while still warm on the way home.

Per stuffing ball

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

Recipe from Good Food magazine, December 2002.

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Latest comments and suggestions

  • 08 November 2007

    Wise Food rated and commented on this recipe

    5 stars

    These are very rich, very moreish and perfect for an 'occasion' like Christmas. They are also delicious mashed cold onto a sandwich the next day.

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  • 19 November 2007

    CFL recipes rated and commented on this recipe

    5 stars

    I have done these for several Christmasses now, as balls, and they are fabulous. Like all good Xmas Fare, taste even better the next day (straight from the fridge).

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  • 07 January 2008

    Steve1209 rated and commented on this recipe

    5 stars

    These are brilliant, I also served them cold as snacks for friends on xmas night

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  • 15 October 2008

    Julie rated and commented on this recipe

    5 stars

    These were lovely, that nice I didn't get try them cold!

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  • 15 November 2008

    Neil rated and commented on this recipe

    5 stars

    Fantastic as per the recipe - no changes required. Best stuffing I have ever tasted!! We are having it again at Christmas this year :0) Enjoy

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  • 19 November 2008

    Kelly commented on this recipe

    Made these for Christmas last year and definitely the best stuffing I have had - will be making it for Christmas again this year!

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  • 21 July 2009

    Lisa rated and commented on this recipe

    5 stars

    I have made this for the past 2 Christmasses and will be doing them again this year! I've received plenty of complimentary 'ooh's' and 'aah's' - they are gorgeous!!!

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  • 15 November 2009

    Miffy commented on this recipe

    Can these be made in advance and frozen or kept in the fridge from Christmas Eve ready for Boxing Day? We are at the in laws for Christmas but entertaining on Boxing Day at home so would like to do them ahead if poss?

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Difficulty and servings

Easy

Makes 24 stuffing balls

Preparation and cooking times

Preparation time

Prep 30 40 mins

Cook time

Cook 40 mins

Plus 1 hour to soak the cranberries

Make the stuffing into balls and bake

Ingredients

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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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