Chestnut & cranberry stuffing

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes
  • Serves:8


    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


    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.

    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.

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