zoom Chestnut & cranberry stuffing
  • Print A4 A5
    • Close

    Save to your scrapbook

    Chestnut & cranberry stuffing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Chestnut & cranberry stuffing

    • Vegetarian
    • Low Fat
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 8

    Ingredients

    80g dried cranberries
    300g dried breadcrumbs
    2 x 200g packs Merchant Gourmet Whole Chestnuts, finely chopped
    25g butter
    2 onions, finely chopped
    2 sticks celery, finely chopped
    2 tbsp chopped fresh rosemary
    25g pack fresh flat-leaf parsley, finely chopped
    2 large Waitrose British Blacktail Free Range Eggs, beaten
     

    Method

    1. Preheat the oven to 180°C, gas mark 4. Place the cranberries, breadcrumbs and chestnuts in a bowl and mix together.

    2. Heat the butter in a frying pan and cook the onion and celery for 4–5 minutes until beginning to soften. Stir in the rosemary, cook for 1 minute more then cool.

    3. Tip the parsley into the cooled mixture along with the breadcrumb mixture, 6–8 tbsp water and the eggs. Mix well until you have a soft texture that comes together when pressed with your hands.

    4. With damp hands, shape the mixture into 32 small balls and place on a lined baking tray. Bake in the oven for about 12–15 minutes until golden and crunchy.
     

    Your recipe note

    Edit your recipe note

    Cook's tip

    If using fresh bread, blitz it in a food processor to breadcrumbs and spread out on a baking tray. Bake in a low oven (160°C, gas mark 2) for 5–10 minutes.

    Comments

    Average user rating

    4 stars

    Glossary