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.