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Chestnut, bacon & cranberry stuffing

Chestnut, bacon & cranberry stuffing

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Rating: 5 out of 5.44 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
    • Plus 1 hour to soak the cranberries
  • Easy
  • Makes 24 stuffing balls

This festive stuffing brings together all the trimmings in one gorgeous mass

Nutrition: per stuffing ball
HighlightNutrientUnit
kcal123
fat7g
saturates3g
carbs12g
sugars0g
fibre1g
protein4g
low insalt0.65g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CHOOSE THE BEST CHESTNUTS
The best fresh chestnuts come from Italy, France or Spain. They should be glossy-skinned and plump, and weigh heavy in the hand – a sure sign of a good fat nut lurking inside. To save time, buy them freshly roasted from a friendly street vendor and peel while still warm on the way home.

Goes well with

Recipe from Good Food magazine, December 2002

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Overall rating

Rating: 5 out of 5.44 ratings

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