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Chestnut and Cranberry Stuffing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8
Slight twist on traditional Christmas stuffing. Quick and easy to make and freezes well.


  • 350g good quality sausagemeat
  • 1 small onion
  • 100g cooked chestnuts
  • 1 medium egg
  • 50g breadcrumbs
  • 30g dried cranberries
  • 1 tsp dried mixed herbs
  • 1 tbsp Olive oil


  • STEP 1
    Finely chop the onion and lightly fry in olive olive to soften (garlic infused if you have it).
  • STEP 2
    Stir the onion into the sausagemeat with chopped chestnuts, cranberries (chopped or unchopped to your taste), mixed herbs and seasoning.
  • STEP 3
    Stir in beaten egg and add the breadcrumbs. If mixture is too wet add more breadcrumbs.
  • STEP 4
    Once well combined place in a greased dish and cook for 40 minutes. Gas 4/180°/160° fan.
  • STEP 5
    If planning to freeze, cool completely, cover and freeze on same day. Defrost completely and reheat until piping hot.

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