Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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(36 ratings)

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

Easy

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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Ingredients

  • 100g dried cranberries
    Cranberries

    Cranberry

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

  • 50ml ruby port
  • 1 small onion, chopped
    Onion

    Onion

    un-yun

    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

    Butter

    butt-err

    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
    Parsley

    Parsley

    par-slee

    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
    Chestnut

    Chestnut

    chest-nut

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

  • 1 medium egg, lightly beaten
    Eggs

    Egg

    egg

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

Method

  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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catcalledcharlie
22nd Dec, 2011
5.05
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!
chessyalden
12th Feb, 2011
5.05
A definite recipe for the Christmas feast next year. Homemade stuffing is so easy to do, and gives domestic goddess brownie points for minimum effort!
absfabmum
30th Dec, 2010
5.05
Very tasty although doubled the amount of port suggested to the cranberries and warmed slowly on the hob to speed up the process.
janewebb
27th Dec, 2010
4.05
Made these for Christmas and will never buy stuffing again. Easy to make and delicious what more could you ask!
wilbo1
26th Dec, 2010
1.05
Made as per instructions and recipe but tasted really weird. Can that much sausage meat be right? Nobody liked them and i threw mine away. Shame, sounded great.
karencakes
23rd Dec, 2010
Making this for christmas, looks delicious but can anyone tell me if this can be cooked inside the turkey instead of as balls? I love it when the stuffing flavours the meat a little.
lizzybuff
23rd Dec, 2010
5.05
For Christine - I have made it using frozen cranberries before and it works fine. Defrost the cranberries and just add them to the rest of the ingredience, they don't really soak up the port like the dried ones do, but just add the port to the mixture (you might need a bit less), also i squidge the cranberries a bit when I'm mixing it all together. Try it, it's a great recipe!!
christine4
22nd Dec, 2010
Butterfingers-thank you so much for the advice but we do not have a Sainburys here. I think that it's probably better not to chance it with the frozen cranberries (as you say they could well be mushy) so I shall be trying the chestnut and cranberry roll instead!
bttfngrsrogers
22nd Dec, 2010
For Christine - although I haven't tried it, I imagine frozen cranberries would turn a bit mushy once defrosted and soaked in the port. I just picked up some dried cranberries tonight in Sainsburys in the baking isle. I've been making this stuffing (gluten-free) for about 5 years now. It is so worth trying to find the berries as its excellent!!!
Luisita
29th Nov, 2016
Did you just substitute the breadcrumbs for gluten free breadcrumbs or did you have to change/add anything else? I'm new to gf cooking and don't want to mess it up!

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