Chestnut & cranberry roll

Chestnut & cranberry roll

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

Prep: 30 mins Cook: 1 hr

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Chestnut

    Chestnut

    chest-nut

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

  • small bunch parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

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

  • small bunch sage, leaves roughly chopped
    Sage

    Sage

    sa-age

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

  • small bunch thyme, leaves stripped

    Thyme

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

  • 1 egg
    Eggs

    Egg

    egg

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

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

    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

    Butter

    butt-err

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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
gregnuts
27th Nov, 2011
OMG, make it once, and it will be on the family christmas table every year!
pickbal
18th Nov, 2011
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
17th Oct, 2011
I make this every christmas
sylveb
3rd Oct, 2011
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
2nd Apr, 2011
5.05
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
24th Dec, 2010
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
12th Dec, 2010
2.05
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
9th Dec, 2010
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
6th Dec, 2010
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
17th Nov, 2010
4.05
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

Pages

Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.