Make this cranberry and chestnut stuffing, then check out our sage and onion stuffing, sausage meat stuffing, stuffing balls and more Christmas trimmings recipes.

Recipe tip: Pop the stuffing balls in the oven during your roast potatoes’ last 30 minutes of cooking and watch everyone devour them when you bring them to the table.


  • 1 onion, finely chopped
  • olive oil
  • 50g Craisins or dried cranberries
  • a splash port
  • 100g vac-packed chestnuts, chopped
  • 1 pack of 6 pork sausages, skinned
  • 100g fresh breadcrumbs
  • 1 egg yolk
  • 6 rashers streaky bacon, halved


  • STEP 1

    Cook the onion in 1 tbsp oil until softened. Add the cranberries and a big splash of port and simmer until all the port is absorbed. Cool.

  • STEP 2

    Put the chestnuts, pork, breadcrumbs, egg yolk and cooled onion mix in a bowl. Season really well, then mix and form into 12 balls. Wrap each one in a piece of streaky bacon. To cook, brush with olive oil and bake for 30 minutes at 220C/fan 200C/gas 7.

Check out our best ever Christmas trimmings recipes

Pork, sage and chestnut stuffing parcels



Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating