Chestnut & cranberry roll

Chestnut & cranberry roll

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(53 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 (86)

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

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

rachjake's picture

Wow. Being a stuffing virgin. This was fun to make and everyone came back for seconds. A Christmas dinner centre piece. My family couldn't believe that I made it!! Thank you Good Food for giving me the confidence to make this.

mollymolly's picture

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

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

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

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

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

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

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

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.


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