Chestnut & cranberry roll

Chestnut & cranberry roll

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

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mollymolly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was a resounding success, loved by us and really appreciated by another family to who we gave the other one. I thought it might be really salty but it wasn't.

jemmag's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Amazing! I followed the recipe and also made a vegie alternative with vegie bacon, extra breadcrumbs and nuts and seeds! All went down very well!!!
Massive thumbs up!!

valerielynn's picture

I have my rolls in the freezer but cannot work out if I have to defrost prior to cooking and if so when should they should be taken out. Any help gratefully received.

juliedawn64's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used this fantastic recipe last year and it will be traditional at my table from now on. It was a hit with adults and children alike, I made 2 and used it Boxing Day cold and my visitors all thought it was yummy!
Thank you again.

daljit's picture

I made this 2 days before Christmas last year, well worth the effort ... enjoyed so much everyone has requested it again this year!

greenyerp's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made a half quantity last year but it disappeared: so this year I have the two rolls (and some for stuffing) all waiting in the freezer.

amanda3266's picture

Fabulous recipe - made it last Christmas to lots of applause. I had to be honest and own up to Good Food magazine. Was so good that am doing the same this year too.

mrsymo's picture

I made this last year. It was a sure fire success. It was easy to do and looked and tasted amazing. I am doing it again this year for Christmas.

I also used the second cold with cold turkey ham and salad lunches.

tassiegirl's picture

Made this last year - absolutely gorgeous. It is on the menu again this year.

nicolaaberdeen84's picture

I'm intending to make this for christmas day this yeat, but a different stuffing for my turkey - for the left overs im going to roll out some puff pastry to make 'fancy' sausage rolls instead of plain sausage meat.

hhepworth's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last year and it was all gone by Christmas so had to make it again. A bit time consuming but well worth it!

tomandrach's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this well before Christmas and froze it and it was a real success on the day, looked very impressive and tasted very festive. I forgot to buy the cranberries - doh!, and ended up using some dried ones out of a dried fruit mix, I just "replumped" them in hot water. Great recipe, shall be making it again this year!

catherinehoddinott's picture

Thank goodness for that! Made this last year and really rated it, even noted down which issue of GF it was in but I can't find the issue. With 11 for Christmas dinner this year, I'll be making this well ahead of time. Yum. great with cold cuts too.

amykf3's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So nice. Made this last year and had the left over stuffing in a pie on boxingday along with left over turkey, some ham, chopped up pigs in blankets. Husband complained that a left over pie didn't sound appealing but then questioned why I hadn't made this masterpiece before!

jacqib's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I froze sliced chunks for my lunch box later in the month. Delicious!

claireaitch's picture

Made this for Christmas and it went down a treat! Very easy to make too. I also froze one which I used when my parents were visiting and they loved it too! Would highly recommend.

anna-banana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A real hit at Christmas! The other roll i put in the freezer till Feb and had it with some roast chicken - still tasted just as delicious. I very nearly chopped the crnaberries in half when i made it thinking they would never soften, but I had faith in the goodfood recipe and yes indeed they did soften and were delicious!!

kipperelli's picture

soo gorgeous, used turkey and cranberry sausages and missed out cranberries, don't do round things in stuffing, and it was gorgeous. Soooooo gorgeous had a stuffing sandwich the next day - who needs turkey!

tapps76's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I loved the look of this when I saw it in the magazine and it was very nice. Could only get 200g chestnuts so added 200g merchant gourmet chestnut puree which is quite solid in anycase. It seemed to roll perfectly and looked just like the pic for which I was delighted. I did fold the edges of the outer strips of bacon up over the stuffing which almost seemed to seal it better. Only thing I wouldn't do again is buy sausages and skin them. Save yourself some time and buy good quality sausage meat. Would definitely make this again.

welshscouser's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this for christmas and took it around the in-laws, (as they were making dinner). It was full of flavour and everyone went back for more. With the left over stuffing mix (I had no bird to stuff). I made another roll on boxing day, but this time wrapped in parma ham. I served this cold to my friends with a cheese and chutney platter. Again it went down really well.

I think I will try this again later in the year to serve with pork. Although I will probably omit the cranberrys and just put apple in the middle along with some cinnamon/mixed spice.

Pages

Questions

Tips