Menu
Chestnut & cranberry roll

Chestnut & cranberry roll

  • 1
  • 2
  • 3
  • 4
  • 5
(53 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

    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

    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 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

    chest-nut

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

  • small bunch parsley, leaves roughly chopped

    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

    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

    Egg

    egg

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

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

    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

    butt-err

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place 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.

Ads by Google

Comments, questions and tips

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

Comments (86)

fannyann2009's picture

I first made this 3 yrs ago, and just about to start this year's one. I have made it with and without cranberries, but this year, to please everyone going to have cranberries down one half and plain the other end lol. Total favourite in our house, whatever end they choose to eat from.

Familygirleffy's picture
5

Delicious every time! Since we bought the good food issue with this recipe it has been a Christmas table staple. We have one on Christmas Day and freeze the other until New Years. Very good on its own just with salad and some festive slaw

fforde's picture
5

Its a Xmas favourite in our house, we make 3 rolls, 2 for Xmas and one tucked away in the freezer for Easter. So simple

l_dommett's picture

Just aboutto make this again. I do it year after year, it is so delicious and convenient.

davidson's picture

Just defrosted the second roll from Christmas, my son is home from uni so he is being treated to a large roast chicken with all the trimmings!! He can take some of the stuffing roll back with him tomorrow as it is delicious cold. The rolls are enormous, I think my rolls will cut into at least 10 slices!

lizleicester's picture

This was the favourite part of our Christmas meal. The sharpness of the cranberries goes really well with the rest of the roll and the sweet chestnuts and sausagemeat. I'm looking forward to the 2nd one which is still in the freezer.

slw2911's picture

We're trying a variation this year and have rolled the stuffing into mini sausages wrapped in bacon (I say mini - they're huge!). Then I've frozen them individually so we're only needing to cook the quantity required as otherwise we end with too much to eat!!!

Stuart H's picture

This is one of the tastiest recipes I have ever made, and even my fussy 9 yrs old loves it, In fact 3 of us went through it in 1 day. Irresistible!! Try it with tomato sausages and cut up some sun-dried tomatoes in it too. Rich flavour.

ktk102's picture
5

massive Christmas hit round the Kiwi table I spent Christmas dinner with. Couldn't get hold of any cranberries apart from dried, sweetness in them didn't seem to harm the flavour one bit!

lindseymartin's picture
5

This is now a family classic as I have made this each year since it appeared in Good Food magazine. Everyone enjoys it. I find you need to use small cranberries or they do tend to dominate. Just wonder whether or not dried ones would be less intrusive - but equally pretty. Nice cold too.

muppet41's picture
5

Fantastic recipe, It also makes a nice Christmas gift, everyone I have made it for has loved it.

eilymac49's picture

I have used this recipe for the past 4 Christmas dinners. Absolutely fabulous. Make in advance and reheat on the day. Appreciated by all!

kmlevy_123's picture
5

Started making this a couple of years ago and there would now be uproar from whole family if I didn't make it. To the point I even have to take it with me when somebody else is hosting Christmas.

cathyjones21's picture
5

i love this recipe i make it every year for all my family and friends at xmas best stuffing ever and flavour is so lovely now my friends got the recipe to.

jmaehs's picture
4

Delicious. I used dried cranberries instead of fresh/frozen. I will definitely make this again, it is a nice change from bread stuffing.

pfowlis's picture
4

Really enjoyed making this have them in the freezer for christmas/boxing day hope it tastes as good as it looks..only change to recipe was to use dried caranberries rather than fresh or frozen..giving it 4* as not tasted yet!!

lauraburkett's picture
5

I make this every year and it is now a firm family favourite!

I don't bother rolling up as stated in the recipe. I throw it all in together (minus the bacon) make a sausage shaped roll and then surround with bacon. It stops the cranberries etc falling out and the roll from "popping open" whilst cooking

rosethecakermaker's picture

This is a great recipe. It has been a firm favourite for a few years now. It is soooooo tasty and it is even great cold on boxing day!!!

susied's picture
4

I make this every year but in a loaf tin. Much easier than trying to roll it up. Line the tin with foil so it makes it easy to come out (and if freezing you can remove from tin once frozen if you need the loaf tin for anything else).

gregnuts's picture

OMG, make it once, and it will be on the family christmas table every year!

Pages

Questions (2)

PrincessJoanie's picture

Do you take the rind of the bacon first?

goodfoodteam's picture

Yes, if your bacon has rind on it, it is best to remove it.

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.