Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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(23 ratings)

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Cooking time

Prep: 30 mins - 40 mins Cook: 40 mins Plus 1 hour to soak the cranberries

Skill level

Easy

Servings

Makes 24 stuffing balls

This festive stuffing brings together all the trimmings in one gorgeous mass

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.
  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.

Recipe from Good Food magazine, December 2002

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Comments

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dawnshields1's picture

Amazeballs! Have made these for past 3 years and always go down very well. I make them Christmas eve usually, they keep very well in the fridge and are delicious cold for tea or on boxing day.(that's if you have any left!)

granniec's picture

These are delicious and come highly recommended. We have made them for the last two years and they're a firm favourite.

clairecourtney's picture

Can I freeze this? If so at which step please?

clairejen's picture

I have made these for the last 3 Christmases, the best stuffing I have made, even better in bubble and squeak!

doodle89's picture

Could anybody tell me if this could be made in a loaf tin so I could just carve it at the table?? Thanks x

sharonbk's picture
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used apple instead of chestnuts! dried cranberries available in health food shops and aldi. also made a batch with turkey sausage meat...really tasty!! (made 2nd batch cos 1st 1 devoured by hungry sons!..was preparing for freezer for Christmas day!). I cooked them fully and plan to heat through in oven on the day.

amr9864's picture
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Gorgeous, well worth the effort. These are the best stuffing balls I have ever tasted. Great cold too.

jeralie's picture

I have been trawling stuffing recipes over the last few days and this one seems to have some of the best reviews. I would like to try and make it ahead of time though and the freeze it. If anyone has done this successfully could you please advise at what point in the recipe you froze it?
Thanks - will post a review when I have made it. Will be interesting as I have not yet managed to make a stuffing that my family & visitors really like!

Little_BC's picture

Hi Jeralie,

Did you freeze these in the end? I'd like to do the same for Christmas Day :)

joannepd's picture
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Really tasty with the Christmas turkey and just as good cold the next day. I used a sausage meat from Morrisons which had some cranberries added to it already and this enhanced the fruity flavour. Will definitely make again .

dollmakers's picture
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Looked jewelled, tasted sublime (the many leftovers lasted until the following morning...just), wonderfully festive - can't wait to make them again next year!

chef-supreme's picture
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Absolutely delicious! I made them for Christmas Day this year, and they were fab!!!
Yum!

catcalledcharlie's picture
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Delicious! Kitchen smells divine! Just like Christmas should! Will be freezing for Christmas day... that is if they last that long, may have tucked in before then!

chessyalden's picture
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A definite recipe for the Christmas feast next year. Homemade stuffing is so easy to do, and gives domestic goddess brownie points for minimum effort!

absfabmum's picture
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Very tasty although doubled the amount of port suggested to the cranberries and warmed slowly on the hob to speed up the process.

janewebb's picture
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Made these for Christmas and will never buy stuffing again. Easy to make and delicious what more could you ask!

wilbo1's picture
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Made as per instructions and recipe but tasted really weird.
Can that much sausage meat be right? Nobody liked them and i threw mine away. Shame, sounded great.

karencakes's picture

Making this for christmas, looks delicious but can anyone tell me if this can be cooked inside the turkey instead of as balls? I love it when the stuffing flavours the meat a little.

lizzybuff's picture
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For Christine - I have made it using frozen cranberries before and it works fine. Defrost the cranberries and just add them to the rest of the ingredience, they don't really soak up the port like the dried ones do, but just add the port to the mixture (you might need a bit less), also i squidge the cranberries a bit when I'm mixing it all together. Try it, it's a great recipe!!

christine4's picture

Butterfingers-thank you so much for the advice but we do not have a Sainburys here. I think that it's probably better not to chance it with the frozen cranberries (as you say they could well be mushy) so I shall be trying the chestnut and cranberry roll instead!

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