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Chestnut & cranberry stuffing
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80g dried cranberries
300g dried breadcrumbs
2 x 200g packs Merchant Gourmet Whole Chestnuts, finely chopped
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.
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.
Typical values per serving:
This recipe was first published in October 2015.