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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8th Dec, 2011
This is a great recipe. It has been a firm favourite for a few years now. It is soooooo tasty and it is even great cold on boxing day!!!
4th Dec, 2011
I make this every year but in a loaf tin. Much easier than trying to roll it up. Line the tin with foil so it makes it easy to come out (and if freezing you can remove from tin once frozen if you need the loaf tin for anything else).
27th Nov, 2011
OMG, make it once, and it will be on the family christmas table every year!
18th Nov, 2011
If I want to make these in advance of xmas and freeze them, do I freeze them raw or after cooking in the oven?
17th Oct, 2011
I make this every christmas
3rd Oct, 2011
Good to find this on the website. I made it back in 2007 when it was in the magazine and have often remembered it - but wondered what i did with the recipie. It was amazing - tasted great and looked stunning. Now i can make them again - yipiee!
2nd Apr, 2011
Have made for Christmas every year since it appeared in the magazine. A great staple with the wow factor and plenty left over to have on Boxing Day. Over the years I have made it with dried cranberries (when I discovered the fresh, which I had bought too early, had gone off) and with fresh. Large fresh did not cook properly, small fresh were okay but I have to say dried work just as well, don't leak, and aren't as hard to deal with. Have prepared a day in advance but never frozen. Will try this for Christmas 2011 if I have freezer room. Great recipe - thank you GF.
24th Dec, 2010
Just had my frist ever Christmas disaster and it was making this. Bottom burnt and top under cooked. Luckily I had made extra stuffing which is now cooking in the oven in a normal dish for my family's Christmas Eve dinner. Will try again.
12th Dec, 2010
Made this three years running, quite nice but had to add additional seasoning as quite bland. For the children I ommitted cranberries and chestnuts, adults preferred this version. In future I won't remove foil to roast as bacon becomes too crispy, I used American streaky bacon, smoky flavour was lovely.
9th Dec, 2010
Could someone confirm if once frozen (raw) you then cook from frozen or thaw first and cook, 45 mins in foil and 15 mins out of foil.


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