Cranberry and chestnut stuffing balls

Add some extra Christmas flavour to your turkey with these cranberry bejewelled stuffing balls.

Serves: 8

Preparation time:  15 minutes

Cooking time:  35 minutes

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You will need

  • 60g unsalted English butter
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, peeled and finely chopped
  • 100g cooked chestnuts, roughly chopped
  • 100g fresh cranberries
  • 4 tablespoons flat leaf parsley, finely chopped
  • 1 tablespoon fresh thyme, leaves finely chopped
  • 1 teaspoon fresh sage, leaves finely chopped
  • 200g fresh breadcrumbs
  • 1 large British free range Woodland egg, beaten
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Recipe Information

Step by step guide to making Cranberry and chestnut stuffing balls

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a baking tray with baking parchment.
  2. Melt half the butter in a pan and cook the onion and garlic for 5-10 minutes. Add the chestnuts, cranberries and the remaining butter and cook for a further 5 minutes.
  3. Transfer to a bowl, then stir through the herbs, breadcrumbs and beaten egg. Use a fork to mix well, then leave until cool enough to handle.
  4. Roll into 16 balls, then place on the lined baking tray. Cook for 15-20 minutes until golden, then serve with the Christmas turkey and all the trimmings.

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Nutritional information for Cranberry and chestnut stuffing balls

Nutritional information for Cranberry and chestnut stuffing balls

Nutrition type per serving
Calories 162 kcal
Total Fat 7.9g
Saturated Fat 4.4g
Salt 0.22g
Sugar 3.4g

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