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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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
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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
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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
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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

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

steve1209124's picture
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These are brilliant, I also served them cold as snacks for friends on xmas night

Hawie's picture
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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
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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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