Chestnut & cranberry roll

Chestnut & cranberry roll

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(57 ratings)

Prep: 30 mins Cook: 1 hr


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
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  • 1 tbsp olive oil
    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



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

  • 2 Bramley apples, approx 140/5oz each, peeled
    Bramley apples

    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



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

  • small bunch parsley, leaves roughly chopped



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

  • small bunch sage, leaves roughly chopped



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

  • small bunch thyme, leaves stripped


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 egg



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

  • 100g white breadcrumb
  • 175g fresh or frozen 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 is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments, questions and tips

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Stuart H's picture
Stuart H
9th Dec, 2013
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.
26th Dec, 2012
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!
20th Dec, 2012
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.
15th Dec, 2012
Fantastic recipe, It also makes a nice Christmas gift, everyone I have made it for has loved it.
3rd Dec, 2012
I have used this recipe for the past 4 Christmas dinners. Absolutely fabulous. Make in advance and reheat on the day. Appreciated by all!
22nd Nov, 2012
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.
28th Oct, 2012
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.
2nd Jan, 2012
Delicious. I used dried cranberries instead of fresh/frozen. I will definitely make this again, it is a nice change from bread stuffing.
17th Dec, 2011
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 it 4* as not tasted yet!!
14th Dec, 2011
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


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