Chestnut & cranberry roll

Chestnut & cranberry roll

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Dec, 2010
I had a problem with it falling apart when cooked, I am thinking of making it in a loaf tin this year like a terrine, anyone tried doing this, but everyone loves it.
17th Nov, 2010
I have tried this receipe twice now and it is absolutely tasty, however, the only problem I keep having is that once cooked the roll falls apart and then ends up looking a real mess - this does not affect the taste but I would really like it to look stunning (like in the picture) on Christmas day. Any suggests to help stop this happening would be most grateful. Thanks
3rd Nov, 2010
Made this last Xmas and will be making it again this year! Gorgeous to eat and look at! Everyone really impressed with it and have given the recipe out to lots of people!
5th Oct, 2010
I halved the ingredients and only made one roll as there are only two of us and still we had so much left over – which I have frozen. I thought the recipe was great tasting and my husband loved it, however, mine did not look so impressive as my roll fell apart as I lifted off the baking tray :-( not sure if I rolled it tight enough. Any tips on a better presentation would be much appreciated.
17th Sep, 2010
I love this receipe I make it every christmas. And im going to make a bulk of it to freeze so I can use it all the time.
19th Aug, 2010
I love this recipe and make it every year since first seeing it in the magazine in 2007. We always use one and freeze for use as a roast for a Sunday lunch with roast veg, as we love it so much.
29th Jun, 2010
Have made this every Christmas since first seeing the recipe and it's now a staple at the Christmas lunch table. It is just fab, the recipe is always successful and quite straight forward once you've made it once. I always make & bake it a couple of days ahead to save time, wrap it in foil and then reheat on the actual day, taking the foil off for the last 10 minutes or so in the oven, this saves precious oven space as well. I have always used dried cranberries as I can't be bothered with the hassle of finding fresh cranberries.
22nd Dec, 2009
Brilliant recipe! Also very good cold in a turkey sandwich! Worth all the fuss of Christmas just for the excuse to cook this!
22nd Dec, 2009
Made this from the GF original issue and it worked well. It makes loads and we had plenty remaining for Boxing Day with left over turkey and caramelised gammon. It has quite a wow factor on the plate. Now a Christmas staple. This year I am going to cook in advance and reheat as per advice.
Lisa G
1st Nov, 2009
This is a great idea for larger family parties, and the theme and flavourings can be varied endlessly. I make one sage&onion w sausagemeat and one cranberry w sausagemeat for christmas every year.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.