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Make this cranberry and chestnut stuffing, then check out our sage and onion stuffing, sausage meat stuffing, stuffing balls and more Christmas trimmings recipes.

Recipe tip: Pop the stuffing balls in the oven during your roast potatoes’ last 30 minutes of cooking and watch everyone devour them when you bring them to the table.

  • 1 onion
    finely chopped
  • olive oil
  • 50g Craisins or dried cranberries
  • a splash port
  • 100g vac-packed chestnuts
    chopped
  • 1 pack of 6 pork sausages
    skinned
  • 100g fresh breadcrumbs
  • 1 egg yolk
  • 6 rashers streaky bacon
    halved

Nutrition:

  • 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.

Check out our best ever Christmas trimmings recipes

Pork, sage and chestnut stuffing parcels

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