Chestnut stuffing roll

Chestnut stuffing roll

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(8 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins


Serves 8
Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal337
  • fat22g
  • saturates6g
  • carbs22g
  • sugars5g
  • fibre3g
  • protein12g
  • salt1.6g
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For the chestnut stuffing

  • 1 tbsp butter



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

  • 3 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 15g pack sage, shredded



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

  • 200g pack cooked chestnut



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

  • 100g hazelnut



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 100g breadcrumb
  • ½ tsp mace
  • 2 large egg, beaten

To assemble

  • 2 tbsp butter, plus extra to serve



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

  • 15 rashers streaky bacon
  • few sage leaves, to serve (optional)



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


  1. To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.

  2. Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it’s not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.

  3. To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.

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Comments (7)

helensmelonz's picture

I make this stuffing roll every year for our Christmas dinner. It is easy to do and looks really appetising when served on the plate next to the turkey and pigs in blankets
Don't waste time shelling fresh chestnuts, by the pre cooked vacuum packed ones, they are just as good, and saves more time

Andyjt1601's picture

I made this last year, shelling all the chestnuts for it ok Christmas Eve! It's an amazing recipie and so tasty!! Making it again this year but in advance this time and dropping it in the freezer until 23rd! Definitely recommend anyone give it a try though and it's easy to do too :)

suzannie's picture

Excellent recipe! I made it in advance (I roasted and shelled all the chestnuts myself - never again a week before Xmas!), freezed it and remembered to get it out the night before ;-). It saved room in the overcrowded oven on Xmas Day and looked and tasted great! I'll be doing it again, I'm sure.

suzlovescake's picture

Great recipe, and looks impressive on the dinner table presented as it looks in the picture. Tastes fab too!

fforde's picture

the best xmas stuffing ever!

tanoriginal's picture

This was really delicious, the texture and flavours were very good. The roll shape comes in really handy when your oven is already full and the fact you can make ahead and freeze made for a much easier Christmas Eve. Will be making again.

kathryndonna's picture

Absolutely yummy! I gave this a pre Christmas try out, following the recipe exactly and it is delicious. I served it with some griddled chicken breast and green beans and gave it all a splash of balsamic vinegar over the top at the end. Looked very stylish. As there was only 2 of us there were plenty of leftovers and it was lovely sliced cold in a sandwich with onion chutney the next day. I am using what was left over as a topping for cauliflower cheese today instead of just breadcrumbs. Definitely one for the binder.

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