Chestnut & cranberry roll

Chestnut & cranberry roll

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(53 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
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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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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
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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
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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.

dannii1981's picture
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I made the full christmas dinner from The magazine this year and the wow factor was definitley the Chestnut and Cranberry Roll.

holdcorn's picture
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Well worth the effort.

labyrinth's picture
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As I usually go to family these days I thought I would 'make' something different as usually they say everything is covered just bring yourself.

I have now been told told it can be my Christmas job now as everyone enjoyed it so much.

I made it to the recipe after it had been amended

snowdrop08's picture
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This stuffing roll was stunning to look at but the taste was nothing special. I made another stuffing (based on gingerbread crumbs and bacon) that didn't look so good but everyone preferred the taste of it and chose that one on their turkey sandwiches, while this one stayed in the fridge.

serendipitymel's picture
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My Mum (who is a brillant cook) made this for Christmas dinner and my husband (not so brilliant) made it for New Year' Eve. Both results were fantastic-tasty, succulent and looked very impressive! I'll definately use this recipe when it's my turn to do the festive dinner next year.

pbridge's picture
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Excellent recipe. We we're still eating and enjoying it days later with our leftover turkey.

denise83's picture
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unfortunately I couldn't get the chestnuts so I omitted them, but it was still tasty and everyone loved it.

jennifert's picture
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I made this from the magazine - just for stuffing the turkey, not to make the rolls. I did have some left over which I made into a roll (minus bacon) and cooked to serve along ide the turkey.

One note of warning - if you use it to stuff the turkey the berries leak juice, which can make you think that the turkey is not done, as pink juices leak out of the cavity - so check everywhere else instead - our turkey was actually done just fine as per the timings suggested.

It was delicious stuffing - and was even better cold the next day!

jax2008's picture

I live in Spain and did not have access to chestnuts so I put pine nuts in.I could not get cooking apples so I thinly sliced an eating apple and put it in a layer over the sausagemeat.

I thought it was equally nice cold and sliced for a buffet. I am going to make one for NewYear's Eve using serano ham instead of bacon. It was certainly well received with the 'wow' factor.

jframpton's picture

This was delicious! Next time I make this I will tie the roll up with string before roasting. I roughly chopped the cranberries and pressed them into the sausage meat mix before rolling the whole thing up. The cranberries stayed in place.

gillianfinch's picture
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I loved this! I made it from the recipe in the magazine and used frozen cranberries (shall use fresh next time!) Everyone who had some went back for seconds.

bmullooly's picture

bltt: you can get cranberries in France. I'm sure you already know that they're called canneberge (sometimes called airelles des marais - although this is rare). You should be able to find them in your local Carrefour, or Eddy Lecelerc. Success!

becksr's picture

Help please anybody!!
I would love to make this for Christmas but I live in the south of France and can't seem to get an cranberries.... Has anybody got an idea for a replacement fruit or does anyone live down here too and knows where to get them from??
Thanks to all in advance and merry christmas.

covlocks's picture

I made it as a trial run for christmas when I will be feeding the hoards.

Didnt use the sausages, bought ready made up stuffing mix from Sainsburys that was on the reduced shelf (already had apple sage and such in it), added the cranberrys, rolled it up (well I rolled it a couple of times as I had a little trouble with that, but it was really great.

OK I cheated a little, but the idea was fab.

scareypeanuts's picture
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Made this today and it is really nice. Syvia on the 6th Dec has written the missing bit.

cakelady's picture

It would appear that the first two items in the Method section of this recipe are identical and and there is no mention of how to make the stuffing. Although I could probably work out the rest I would prefer to follow the complete instructions. I shall look forward to making this recipe when it has been amended.

sgrainge's picture

There is an error in line 2

It should read

Squeeze sausagemeat from sausages into large bowl then add all other ingredients except cranberries and streaky bacon. Season generously, then mix well by hand. Weigh out 450g of stuffing and mix a handful of cranberries into it. Use to stuff the neck of the turkey.

The recipe then continues as above!

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