Home > Christmas trimmings, sides and sauces > Sausage, chestnut and cranberry stuffing

Sausage, chestnut and cranberry stuffing

Name: Sausage, chestnut and cranberry stuffing
Yield: Serves 6
Cuisine: British recipes
Ingredients: 250g pork sausagemeat stuffing; 200g pack roasted and cooked whole chestnuts, chopped; 100g dried or fresh cranberries; The chopped leaves of 2 fresh rosemary sprigs; The leaves of 2 fresh thyme sprigs

Published: 31 Dec 06
Updated: 18 Mar 24

Looking for a bit of a classic? Here’s a sausage, chestnut and cranberry stuffing recipe that’s full of flavour.

Easy
January 2007

Test kitchen approved

Serves 6
Ready in 45 minutes

Looking for a bit of a classic? Here’s a sausage, chestnut and cranberry stuffing recipe that’s full of flavour.

Save recipe

Save

Save recipe Print

Rate

Ingredients

250g pork sausagemeat stuffing
200g pack roasted and cooked whole chestnuts, chopped
100g dried or fresh cranberries
The chopped leaves of 2 fresh rosemary sprigs
The leaves of 2 fresh thyme sprigs

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 190°C/fan170°C/gas 5.
Mix all of the ingredients in a bowl, season well then shape into 12 balls and put on a large, non-stick baking sheet.
Cook for 10 minutes then raise the oven temperature to 220°C/fan200°C/gas 7 and cook for a further 15-20 minutes until cooked and golden.