Waitrose and Partners
Chestnut & cranberry stuffing

Chestnut & cranberry stuffing

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 out of 5 stars(1) Rate this recipe
  • Makes32 balls
  • CourseAccompaniment
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • PlusPreparation time 15 minutes + cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  1. 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.

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

  3. 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.

  4. 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


297kJ/ 71kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating