Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

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


Makes 24 stuffing balls
This festive stuffing brings together all the trimmings in one gorgeous mass

Nutrition and extra info

Nutrition: per stuffing ball

  • kcal123
  • fat7g
  • saturates3g
  • carbs12g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.65g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 50ml ruby port
  • 1 small onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 rashers unsmoked back bacon, cut into strips
  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, chopped
  • 450g sausagemeat
  • 140g fresh white or brown breadcrumbs
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tsp chopped fresh thyme leaves
  • 140g peeled, cooked chestnuts, roughly chopped



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 1 medium egg, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (38)

wilbo1's picture

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

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!

bttfngrsrogers's picture

For Christine - although I haven't tried it, I imagine frozen cranberries would turn a bit mushy once defrosted and soaked in the port. I just picked up some dried cranberries tonight in Sainsburys in the baking isle. I've been making this stuffing (gluten-free) for about 5 years now. It is so worth trying to find the berries as its excellent!!!

christine4's picture

Does anyone know if this can be be made with frozen cranberries as I cannot find dried and this looks such a lovely recipe?

emmafrost's picture

I didn't have any chestnuts but they were still delicious. Next time I'll add the chestnuts and I'm sure they'll be even better. Definitely a keeper for the Christmas table!

izabelas's picture

I made them for Christmas dinner last year and they were a great hit with everyone. Already have been asked to made them again this year.

julesh1's picture

In answer to the questions about making ahead - I'm planning to make this recipe ahead this year. I'm going to mix all the ingredients except the cranberries before I freeze it, then add the port soaked berries on Christmas Eve to cook on Christmas morning. wish me luck!

mgsantiago's picture

Can these be made in advance and frozen? if so for how long?

miffyetta's picture

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?

ohlamour1976's picture

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!!!

kellybee77's picture

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

neilelders's picture

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


juliej's picture

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

steve1209124's picture

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

Hawie's picture

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).

denisewise's picture

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.


Questions (5)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…