Chestnut & cranberry roll

Chestnut & cranberry roll

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(51 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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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.

nickyshaw's picture

Just had my frist ever Christmas disaster and it was making this. Bottom burnt and top under cooked. Luckily I had made extra stuffing which is now cooking in the oven in a normal dish for my family's Christmas Eve dinner. Will try again.

nefetiti's picture
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Made this three years running, quite nice but had to add additional seasoning as quite bland. For the children I ommitted cranberries and chestnuts, adults preferred this version. In future I won't remove foil to roast as bacon becomes too crispy, I used American streaky bacon, smoky flavour was lovely.

jonathanbunkall's picture

Could someone confirm if once frozen (raw) you then cook from frozen or thaw first and cook, 45 mins in foil and 15 mins out of foil.

moatel's picture

I had a problem with it falling apart when cooked, I am thinking of making it in a loaf tin this year like a terrine, anyone tried doing this, but everyone loves it.

belindalowe's picture
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I have tried this receipe twice now and it is absolutely tasty, however, the only problem I keep having is that once cooked the roll falls apart and then ends up looking a real mess - this does not affect the taste but I would really like it to look stunning (like in the picture) on Christmas day. Any suggests to help stop this happening would be most grateful.

Thanks

bambiraindrop's picture

Made this last Xmas and will be making it again this year! Gorgeous to eat and look at! Everyone really impressed with it and have given the recipe out to lots of people!

belindalowe's picture
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I halved the ingredients and only made one roll as there are only two of us and still we had so much left over – which I have frozen.

I thought the recipe was great tasting and my husband loved it, however, mine did not look so impressive as my roll fell apart as I lifted off the baking tray :-( not sure if I rolled it tight enough. Any tips on a better presentation would be much appreciated.

debbiedowling's picture

I love this receipe I make it every christmas. And im going to make a bulk of it to freeze so I can use it all the time.

irenew1953's picture
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I love this recipe and make it every year since first seeing it in the magazine in 2007. We always use one and freeze for use as a roast for a Sunday lunch with roast veg, as we love it so much.

mrs_summers's picture
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Have made this every Christmas since first seeing the recipe and it's now a staple at the Christmas lunch table. It is just fab, the recipe is always successful and quite straight forward once you've made it once. I always make & bake it a couple of days ahead to save time, wrap it in foil and then reheat on the actual day, taking the foil off for the last 10 minutes or so in the oven, this saves precious oven space as well. I have always used dried cranberries as I can't be bothered with the hassle of finding fresh cranberries.

kingthorpe's picture
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Brilliant recipe! Also very good cold in a turkey sandwich! Worth all the fuss of Christmas just for the excuse to cook this!

lindseymartin's picture
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Made this from the GF original issue and it worked well. It makes loads and we had plenty remaining for Boxing Day with left over turkey and caramelised gammon. It has quite a wow factor on the plate. Now a Christmas staple.
This year I am going to cook in advance and reheat as per advice.

Lisa G's picture
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This is a great idea for larger family parties, and the theme and flavourings can be varied endlessly. I make one sage&onion w sausagemeat and one cranberry w sausagemeat for christmas every year.

gervais's picture
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Not sure what Darra did wrong as clearly 49 people got it right! I agree with everyone else it was fantastic and looked so impressive but very easy to make and a bonus being able to freeze something before the day at this time of year. i will be making it againg this year.

ogunleye's picture

this is good and i really love it. everybody can try it at home,dont waste your money on fastfood. let us try it

muffinmum's picture
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Really delicious stuffing,not at all dry,everyone loved it.v.easy as well.I did mine out of the mag and didnt use it to stuff cavity.

sh1rley's picture

This was made a few weeks in advance and frozen. Easy to make, looked wonderful and tasted really good. Anything that takes the stress out of the day is good with me.

daramckenna's picture

This was really horrible! I'm not sure if I used poor quality pork meat but it didn't seem so as I spent enough on the ingredients! It was given to the dogs in the end :o(

mariannew's picture
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All the tastes of Christmas in a roll!
Suberb and spectacular way to serve stuffing - and I'm looking forward to having the second one which was stashed in the freezer. This will certainly become a fixed item on our Christmas table

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