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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.
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.

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

• Wise Food

  08 November 2007

  Wise Food rated and commented on this recipe

  

  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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• CFL recipes

  19 November 2007

  CFL recipes rated and commented on this recipe

  

  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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• Steve1209

  07 January 2008

  Steve1209 rated and commented on this recipe

  

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

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• Julie

  15 October 2008

  Julie rated and commented on this recipe

  

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

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• Neil

  15 November 2008

  Neil rated and commented on this recipe

  

  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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• Kelly

  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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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

Preperation and cooking times

Prep 30 40 mins

Cook 40 mins

Plus 1 hour to soak the 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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