by Diane Clark
Chestnut, bacon and cranberry is an easy aromatic stuffing with a twist! It can be made the day before and chilled until needed or even frozen.
- Serves: 8
- Preparation Time: 40 minutes
- Cooking Time: 40 minutes
- 100g dried cranberries
- 50ml ruby port
- 1 small onion, chopped
- 2 rashers of unsmoked back bacon, cut into strips
- 50g butter
- 2 garlic cloves, chopped
- 450g sausage meat
- 140g fresh white or brown breadcrumbs
- 2 tbsp chopped parsley
- ½ tsp chopped fresh thyme leaves
- 140-200g vacuum pack whole chestnuts, chopped
- 1 medium egg, lightly beaten
- 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.
- Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, and then add enough egg to bind.
- 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. Bake at 190C/gas 5/fan 170c for about 30/40 minutes. Alternatively, roll into balls with damp hands. Roast in a little hot fat for 30 minutes, until crisp and nicely browned on the outside.