Cranberry and chestnut stuffing
Serves 6
Easy
Total time:
Make these festive chestnut stuffing bites for your Christmas dinner - balls of dried cranberry, sausagemeat, and chestnuts, wrapped in streaky bacon. Pop them in the oven during the roast potatoes’ last 30 minutes of cooking and watch everyone devour them when you bring them to the table.
Skip to ingredients
- 1 onionfinely chopped
- olive oil
- 50g Craisins or dried cranberries
- a splash port
- 100g vac-packed chestnutschopped
- 1 pack of 6 pork sausagesskinned
- 100g fresh breadcrumbs
- 1 egg yolk
- 6 rashers streaky baconhalved
Nutrition: per serving
- kcal339
- fat17.9g
- carbs30.5g
- fibre1.5g
- protein15.3g
- salt1.75g
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.
