Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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(35 ratings)

Prep: 30 mins - 40 mins Cook: 40 mins Plus 1 hour to soak the cranberries


Makes 24 stuffing balls
This festive stuffing brings together all the trimmings in one gorgeous mass

Nutrition and extra info

Nutrition: per stuffing ball

  • kcal123
  • fat7g
  • saturates3g
  • carbs12g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.65g
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  • 100g dried cranberries


    A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…

  • 50ml ruby port
  • 1 small onion, chopped



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

  • 2 rashers unsmoked back bacon, cut into strips
  • 50g butter



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

  • 2 garlic cloves, chopped
  • 450g sausagemeat
  • 140g fresh white or brown breadcrumbs
  • 2 tbsp chopped fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • ½ tsp chopped fresh thyme leaves
  • 140g peeled, cooked chestnuts, roughly chopped



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

  • 1 medium egg, lightly beaten



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


  1. Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.

  2. Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.

  3. To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

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Comments, questions and tips

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11th Jan, 2013
I have made these for the last 3 Christmases, the best stuffing I have made, even better in bubble and squeak!
16th Dec, 2012
Could anybody tell me if this could be made in a loaf tin so I could just carve it at the table?? Thanks x
7th Dec, 2012
used apple instead of chestnuts! dried cranberries available in health food shops and aldi. also made a batch with turkey sausage meat...really tasty!! (made 2nd batch cos 1st 1 devoured by hungry sons!..was preparing for freezer for Christmas day!). I cooked them fully and plan to heat through in oven on the day.
6th Dec, 2012
Gorgeous, well worth the effort. These are the best stuffing balls I have ever tasted. Great cold too.
1st Dec, 2012
I have been trawling stuffing recipes over the last few days and this one seems to have some of the best reviews. I would like to try and make it ahead of time though and the freeze it. If anyone has done this successfully could you please advise at what point in the recipe you froze it? Thanks - will post a review when I have made it. Will be interesting as I have not yet managed to make a stuffing that my family & visitors really like!
Little_BC's picture
11th Nov, 2013
Hi Jeralie, Did you freeze these in the end? I'd like to do the same for Christmas Day :)
4th Jan, 2012
Really tasty with the Christmas turkey and just as good cold the next day. I used a sausage meat from Morrisons which had some cranberries added to it already and this enhanced the fruity flavour. Will definitely make again .
3rd Jan, 2012
Looked jewelled, tasted sublime (the many leftovers lasted until the following morning...just), wonderfully festive - can't wait to make them again next year!
30th Dec, 2011
Absolutely delicious! I made them for Christmas Day this year, and they were fab!!! Yum!
22nd Dec, 2011
Delicious! Kitchen smells divine! Just like Christmas should! Will be freezing for Christmas day... that is if they last that long, may have tucked in before then!


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