Chestnut, cranberry and bacon stuffing

This is delicious stuffed right under the skin of the turkey, over the breast meat.
Make enough to cook some in a separate dish; dotted with butter it crisps up beautifully.
Original recipe from  BBC Good Food .

  • 100g dried cranberries (I use Lidl’s cranberry and raisin mix)
  • 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
  1. 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.
  2. 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.
  3. To Cook: 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 in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Recipe from Good Food magazine, December 2002.

Thanks for reading. Comments are welcome!

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