Chestnut & cranberry stuffing

Name: Chestnut & cranberry stuffing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 32
Ingredients: 25 g unsalted butter; 2 onions, finely chopped; 2 sticks celery, finely chopped; 3 sprig/s rosemary, leaves finely chopped; 20 g pack thyme, leaves finely chopped; 85 g dried cranberries; 312 g Cooks’ Ingredients Dried White Breadcrumbs (2.5 x 125g packs); 180 g packs whole chestnuts, finely chopped; 25 g pack flat leaf parsley, leaves finely chopped; 2 British Blacktail Free Range Large Eggs, beaten; Vegetable oil, for brushing

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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

Typical values per ball when made using specific products in recipe