Recipe uploaded by

6 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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).

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julie

  15 October 2008

  Julie rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisa

  21 July 2009

  Lisa rated and commented on this recipe

  

  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!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Miffy

  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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3170/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes 24 stuffing balls

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk