Chestnut & cranberry roll

Chestnut & cranberry roll

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(56 ratings)

Prep: 30 mins Cook: 1 hr

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Chestnut

    Chestnut

    chest-nut

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

  • small bunch parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

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

  • small bunch sage, leaves roughly chopped
    Sage

    Sage

    sa-age

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

  • small bunch thyme, leaves stripped

    Thyme

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

  • 1 egg
    Eggs

    Egg

    egg

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

  • 100g white breadcrumb
  • 175g fresh or frozen cranberry
    Cranberries

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  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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muffinmum
18th Jan, 2009
5.05
Really delicious stuffing,not at all dry,everyone loved it.v.easy as well.I did mine out of the mag and didnt use it to stuff cavity.
sh1rley
12th Jan, 2009
This was made a few weeks in advance and frozen. Easy to make, looked wonderful and tasted really good. Anything that takes the stress out of the day is good with me.
daramckenna
5th Jan, 2009
This was really horrible! I'm not sure if I used poor quality pork meat but it didn't seem so as I spent enough on the ingredients! It was given to the dogs in the end :o(
mariannew
30th Dec, 2008
5.05
All the tastes of Christmas in a roll! Suberb and spectacular way to serve stuffing - and I'm looking forward to having the second one which was stashed in the freezer. This will certainly become a fixed item on our Christmas table
rachjake
28th Dec, 2008
5.05
Wow. Being a stuffing virgin. This was fun to make and everyone came back for seconds. A Christmas dinner centre piece. My family couldn't believe that I made it!! Thank you Good Food for giving me the confidence to make this.
mollymolly
27th Dec, 2008
5.05
This was a resounding success, loved by us and really appreciated by another family to who we gave the other one. I thought it might be really salty but it wasn't.
jemmag
24th Dec, 2008
5.05
Amazing! I followed the recipe and also made a vegie alternative with vegie bacon, extra breadcrumbs and nuts and seeds! All went down very well!!! Massive thumbs up!!
valerielynn
21st Dec, 2008
I have my rolls in the freezer but cannot work out if I have to defrost prior to cooking and if so when should they should be taken out. Any help gratefully received.
juliedawn64
20th Dec, 2008
5.05
Used this fantastic recipe last year and it will be traditional at my table from now on. It was a hit with adults and children alike, I made 2 and used it Boxing Day cold and my visitors all thought it was yummy! Thank you again.
daljit
18th Dec, 2008
I made this 2 days before Christmas last year, well worth the effort ... enjoyed so much everyone has requested it again this year!

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