Is it teething time for your little one?


In fairness, nothing beats a forkful of meat, stuffing and gravy on Christmas day. And with this cranberry, bacon and chestnut stuffing, it will be better than ever! 


Cranberry, bacon and chestnut stuffing



  • 3 slices streaky bacon, chopped
  • 100g dried cranberries
  • 150g cooked chestnuts, peeled and roughly chopped
  • 450g sausage meat
  • 150g fresh breadcrumbs
  • 50ml port
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 50g butter
  • 2 tbsp fresh parsley, chopped
  • 1 tsp dried sage
  • 1 egg




1. Soak the cranberries in the port overnight.


2. Melt the butter in a large pan over medium heat. Cook the onion, garlic and bacon together for about 8 minutes. Remove from the heat


3. Add all the other ingredients and combine.


4. The stuffing can be turned into balls and fried or baked in a dish until fully cooked through. Alternatively, the stuffing can be pressed into an ovenproof dish and baked for about 35 to 40 minutes at 180°C.



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