Chestnut & Cranberry Stuffing

Chestnut, bacon & cranberry stuffing

By Good Food
Cooking time:
Ready in 30-40 mins, plus 1 hr to soak cranberries
Skill level – Easy
Servings – makes 24 stuffing balls

This festive stuffing brings together all the trimmings in one gorgeous mass, transforming your roast from mundane to truly memorable

Ingredients
100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Method:
1.Soak the cranberries in the port for an hour.
2.Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked.
3.Add the garlic and fry for another minute or so.
4.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.

Recipe from Good Food magazine, December 2002