Chestnut & cranberry stuffing

Chestnut & cranberry stuffing

This is crisp and savoury and the ideal stuffing for a classic Christmas roast. It’s vegetarian and low in fat too – so get rolling!

4.5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Makes32 balls
  • CourseAccompaniment
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • PlusPreparation time 15 minutes + cooling

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Ingredients

  • 25g unsalted butter
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 3 sprig/s rosemary, leaves finely chopped
  • ¼ x 20g pack thyme, leaves finely chopped
  • 85g dried cranberries
  • 312g Cooks’ Ingredients Dried White Breadcrumbs (2.5 x 125g packs)
  • 2 x 180g packs whole chestnuts, finely chopped
  • 25g pack flat leaf parsley, leaves finely chopped
  • 2 British Blacktail Free Range Large Eggs, beaten
  • Vegetable oil, for brushing

Method

  1. Preheat the oven to 180ºC, gas mark 4. Heat the butter in a frying pan and cook the onion and celery together for 4-5 minutes, until beginning to soften. Stir in the rosemary and thyme, cook for 1 minute more, then cool.

  2. Meanwhile, place the cranberries, breadcrumbs, chestnuts and parsley in a large bowl and mix together.

  3. Combine the cooled onion-celery mix with the breadcrumb mix, then add the eggs and 150ml water. Mix well for a soft texture that comes together when pressed with your hands. Season well.

  4. Line a large baking tray with baking parchment. Using damp hands, shape the mixture into 32 small balls and place them on the tray. Brush with a little oil, then bake for 15-20 minutes, until golden and crunchy.

Cook’s tip

If using fresh bread, blitz to breadcrumbs in a food processor and spread out on a baking tray. Bake in a low oven (150ºC, gas mark 2) for 5-10 minutes, or until crisp and pale.

Nutritional

Typical values per ball when made using specific products in recipe

Energy

297kJ/ 71kcals

Fat

1.6g

Saturated Fat

0.6g

Carbohydrates

11g

Sugars

3.6g

Fibre

1.3g

Protein

2.2g

Salt

0.1g

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