Chestnut & cranberry roll

Chestnut & cranberry roll

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(55 ratings)

Prep: 30 mins Cook: 1 hr


Makes 2 rolls, each cuts into 8 slices
Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Nutrition and extra info

  • Easily halved
  • Freezable

Nutrition: per serving

  • kcal291
  • fat18g
  • saturates6g
  • carbs20g
  • sugars5g
  • fibre2g
  • protein14g
  • salt1.69g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



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

  • 2 Bramley apple, approx 140/5oz each, peeled
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 3 x 450g/1lb packs good-quality pork sausage
  • 2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped



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

  • small bunch parsley, leaves roughly chopped



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

  • small bunch sage, leaves roughly chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • small bunch thyme, leaves stripped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 egg



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

  • 100g white breadcrumb
  • 175g fresh or frozen cranberry


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

  • 24 rashers streaky bacon
  • butter, for greasing



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


  1. Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.

  2. Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').

  3. To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.

  4. Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

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Comments (87)

lizcornish's picture

My family feel this is the best part of Christmas dinner! The combination of flavours is superb and the perfect accompaniment to turkey. Like others, we keep one of the rolls in the freezer and bring it out as a treat when we all get together as a family later in the year.

fannyann2009's picture

I first made this 3 yrs ago, and just about to start this year's one. I have made it with and without cranberries, but this year, to please everyone going to have cranberries down one half and plain the other end lol. Total favourite in our house, whatever end they choose to eat from.

Familygirleffy's picture

Delicious every time! Since we bought the good food issue with this recipe it has been a Christmas table staple. We have one on Christmas Day and freeze the other until New Years. Very good on its own just with salad and some festive slaw

fforde's picture

Its a Xmas favourite in our house, we make 3 rolls, 2 for Xmas and one tucked away in the freezer for Easter. So simple

l_dommett's picture

Just aboutto make this again. I do it year after year, it is so delicious and convenient.

davidson's picture

Just defrosted the second roll from Christmas, my son is home from uni so he is being treated to a large roast chicken with all the trimmings!! He can take some of the stuffing roll back with him tomorrow as it is delicious cold. The rolls are enormous, I think my rolls will cut into at least 10 slices!

lizleicester's picture

This was the favourite part of our Christmas meal. The sharpness of the cranberries goes really well with the rest of the roll and the sweet chestnuts and sausagemeat. I'm looking forward to the 2nd one which is still in the freezer.

slw2911's picture

We're trying a variation this year and have rolled the stuffing into mini sausages wrapped in bacon (I say mini - they're huge!). Then I've frozen them individually so we're only needing to cook the quantity required as otherwise we end with too much to eat!!!

Stuart H's picture

This is one of the tastiest recipes I have ever made, and even my fussy 9 yrs old loves it, In fact 3 of us went through it in 1 day. Irresistible!! Try it with tomato sausages and cut up some sun-dried tomatoes in it too. Rich flavour.

ktk102's picture

massive Christmas hit round the Kiwi table I spent Christmas dinner with. Couldn't get hold of any cranberries apart from dried, sweetness in them didn't seem to harm the flavour one bit!

lindseymartin's picture

This is now a family classic as I have made this each year since it appeared in Good Food magazine. Everyone enjoys it. I find you need to use small cranberries or they do tend to dominate. Just wonder whether or not dried ones would be less intrusive - but equally pretty. Nice cold too.

muppet41's picture

Fantastic recipe, It also makes a nice Christmas gift, everyone I have made it for has loved it.

eilymac49's picture

I have used this recipe for the past 4 Christmas dinners. Absolutely fabulous. Make in advance and reheat on the day. Appreciated by all!

kmlevy_123's picture

Started making this a couple of years ago and there would now be uproar from whole family if I didn't make it. To the point I even have to take it with me when somebody else is hosting Christmas.

cathyjones21's picture

i love this recipe i make it every year for all my family and friends at xmas best stuffing ever and flavour is so lovely now my friends got the recipe to.

jmaehs's picture

Delicious. I used dried cranberries instead of fresh/frozen. I will definitely make this again, it is a nice change from bread stuffing.

pfowlis's picture

Really enjoyed making this have them in the freezer for christmas/boxing day hope it tastes as good as it looks..only change to recipe was to use dried caranberries rather than fresh or it 4* as not tasted yet!!

lauraburkett's picture

I make this every year and it is now a firm family favourite!

I don't bother rolling up as stated in the recipe. I throw it all in together (minus the bacon) make a sausage shaped roll and then surround with bacon. It stops the cranberries etc falling out and the roll from "popping open" whilst cooking

rosethecakermaker's picture

This is a great recipe. It has been a firm favourite for a few years now. It is soooooo tasty and it is even great cold on boxing day!!!

susied's picture

I make this every year but in a loaf tin. Much easier than trying to roll it up. Line the tin with foil so it makes it easy to come out (and if freezing you can remove from tin once frozen if you need the loaf tin for anything else).


Questions (4)

ishouldbeeating's picture

What are the cooking instructions if cooking from frozen? Or is it best to defrost first and then cook as per above? Thanks

goodfoodteam's picture

We'd suggest defrosting this first. You can do so in the fridge overnight.

PrincessJoanie's picture

Do you take the rind of the bacon first?

goodfoodteam's picture

Yes, if your bacon has rind on it, it is best to remove it.

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