Cranberry and chestnut stuffing

Cranberry and chestnut stuffing

  • serves 6
  • Easy

Festive stuffing bites for your Christmas dinner. Balls of dried cranberry, sausagemeat, and chestnuts, wrapped in streaky bacon. Pop these in the oven during the roast potatoes’ last 30 minutes of cooking and watch everyone devour them when you bring them to the table.

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Ingredients

  • onion 1, finely chopped
  • olive oil
  • Craisins or dried cranberries 50g
  • port a splash
  • vac-packed chestnuts 100g, chopped
  • pork sausages 1 pack of 6, skinned
  • fresh breadcrumbs 100g
  • egg yolk 1
  • streaky bacon 6 rashers, halved

Method

  • Step 1

    Cook the onion in 1 tbsp oil until softened. Add the cranberries and a big splash of port and simmer until all the port is absorbed. Cool.

  • Step 2

    Put the chestnuts, pork, breadcrumbs, egg yolk and cooled onion mix in a bowl. Season really well, then mix and form into 12 balls. Wrap each one in a piece of streaky bacon. To cook, brush with olive oil and bake for 30 minutes at 220C/fan 200C/gas 7.

Check out our best ever Christmas trimming recipes here

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Nutritional Information

  • Kcals 339
  • Fat 17.9g
  • Carbs 30.5g
  • Fibre 1.5g
  • Protein 15.3g
  • Salt 1.75g
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