Chestnut & cranberry roll

Chestnut & cranberry roll

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(49 ratings)

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Cooking time

Prep: 30 mins Cook: 1 hr

Skill level

Easy

Servings

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

Additional info

  • Easily halved
  • Freezable
Nutrition info

Nutrition per serving

kcalories
291
protein
14g
carbs
20g
fat
18g
saturates
6g
fibre
2g
sugar
5g
salt
1.69g

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 Bramley apples, approx 140/5oz each, peeled
  • 3 x 450g/1lb packs good-quality pork sausage
  • 2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped
  • small bunch parsley, leaves roughly chopped
  • small bunch sage, leaves roughly chopped
  • small bunch thyme, leaves stripped
  • 1 egg
  • 100g white breadcrumbs
  • 175g fresh or frozen cranberries
  • 24 rashers streaky bacon
  • butter, for greasing

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Method

  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.

Recipe from Good Food magazine, December 2007

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Comments

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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!!!

thetrautbec'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
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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
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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
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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
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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
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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
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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
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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 frozen..giving it 4* as not tasted yet!!

lauraburkett's picture
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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
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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).

gregnuts's picture

OMG, make it once, and it will be on the family christmas table every year!

pickbal's picture

If I want to make these in advance of xmas and freeze them, do I freeze them raw or after cooking in the oven?

debbiedowling's picture

I make this every christmas

sylveb's picture

Good to find this on the website. I made it back in 2007 when it was in the magazine and have often remembered it - but wondered what i did with the recipie. It was amazing - tasted great and looked stunning. Now i can make them again - yipiee!

lindseymartin's picture
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Have made for Christmas every year since it appeared in the magazine. A great staple with the wow factor and plenty left over to have on Boxing Day. Over the years I have made it with dried cranberries (when I discovered the fresh, which I had bought too early, had gone off) and with fresh. Large fresh did not cook properly, small fresh were okay but I have to say dried work just as well, don't leak, and aren't as hard to deal with. Have prepared a day in advance but never frozen. Will try this for Christmas 2011 if I have freezer room. Great recipe - thank you GF.

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