Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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(40 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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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!
12th Feb, 2011
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!
30th Dec, 2010
Very tasty although doubled the amount of port suggested to the cranberries and warmed slowly on the hob to speed up the process.
27th Dec, 2010
Made these for Christmas and will never buy stuffing again. Easy to make and delicious what more could you ask!
26th Dec, 2010
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.
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.
23rd Dec, 2010
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!!


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