Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat, but especially roast turkey. This chestnut, cranberry and sausage stuffing recipe is super versatile and can also be used to stuff roast meats and/or cooked separately in an oven dish (see recipe notes for details).
Time for festive recipes???
It’s November, so I am allowed to post festive recipes, right??? I must say I am like an over eager child when it comes to Christmas recipes, I have been planning them and tasting them and photographing them behind the scenes since August and I just can’t wait to share them all with you!!!
This delicious recipe for Chestnut and Cranberry Stuffing Balls is the first of many this year. And it’s a cracker of a recipe (pun totally intended ?).
A very simple recipe…
It’s actually a really simple recipe (would you expect anything less of me), but it’s absolutely packed with flavour and deliciousness.
Seriously, whilst I had these little balls in my fridge, I couldn’t stop thinking about them, or picking at them… in fact thinking about them now is making me think very seriously about making some more – VERY SOON!
Just 3 ingredients!
The reason they are so simple is that they contain just 3 ingredients: pork sausage meat, dried cranberries and cooked chestnuts.
All you have to do is chop the cooked chestnuts (I use Merchant Gourmet ones) and combine all the ingredients – simples.
3 ways to cook this stuffing…
I like my stuffing shaped into little balls – not just because they are cute! Stuffing balls cook quicker and are easier to serve (and pick at when they are in the fridge!!)
But it you prefer to serve your stuffing cooked in an oven dish you can absolutely do that! (See the recipe notes for details).
Alternatively, you can use this Chestnut and Cranberry Stuffing to stuff a roast chicken, a roast duck, a whole roast turkey OR, you could use it as the stuffing inside a Rolled Stuffed Turkey Breast…recipe coming next week!
Gluten, dairy and egg free!
Because this recipe is so simple, it’s egg-free, gluten-free and dairy-free – meaning it’s a great choice if you are catering for a crowd with multiple dietary requirements! (Though do check your sausage meat for allergens too, if this is important for you or your guests.)
Not just for Christmas…
Although this stuffing recipe has a seasonal vibe, with the cranberries and chestnuts – making it perfect for your Christmas or Thanksgiving roast turkey, there is absolutely no reason why you HAVE to save it for the holidays…
In fact, it’s so delicious, I think you’ll want to make these Chestnut and Cranberry Stuffing Balls all year round!
More Turkey Stuffing Recipes on EPF…
If this Chestnut and Cranberry Stuffing Recipe is not quite what you are looking for, then why not try one of my other stuffing recipes:
Chestnut and Cranberry Stuffing Balls
Ingredients
- 350 g pork sausage meat (I use Tesco Finest)
- 75 g dried cranberries
- 200 g cooked chestnuts finely chopped (I use Merchant Gourmet)
Method
- Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls.
- Place all the ingredients into a large bowl and mix with your hands until well combined.
- Divide the mixture into 16 and shape into balls. Place on your greased oven tray and cook for 20-25 minutes or until they are golden brown and cooked through.
Notes
(1) To cook this all together in an oven dish, simply follow the recipe above, but instead of shaping into balls and placing on an oven tray, lightly grease a deep sided oven dish, roughly 15 x 24cm (6 x 10inches) and put all the mixture into the dish, squash down lightly and cook for 25-30 minutes, or until brown on the top and cooked all the way through.
(2) To cook this stuffed into a turkey, chicken or duck, prepare the stuffing as above, but instead of shaping into balls, stuff into the neck cavity of a turkey or the main cavity of a chicken or duck and cook according to your usual stuffed turkey, duck or chicken recipe – ensuring the stuffing is cooked and piping hot all the way through.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
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Linkies
I am linking this up to Cook Blog Share and Cook Once Eat Twice.
Corina Blum says
6th November 2018 at 11:16 amI definitely prefer stuffing balls too, mainly as I love the slightly caramelised bits you often get on the outsides. Chestnuts are something I’ve never actually cooked with but I feel I should try at some point! Thanks for sharing with #CookOnceEatTwice s
Cliona Keane says
6th November 2018 at 9:29 pmThese are beautiful Eb! A truly stunning recipe to wow at the Christmas table!
Eb Gargano says
9th November 2018 at 12:02 pmThanks Cliona 🙂 Eb x
Anna says
6th November 2018 at 9:55 pmStuffing is one of my favourite things on the table at Christmas and these look gorgeous. I’ll definitely be trying them out!
Eb Gargano says
9th November 2018 at 12:04 pmYay! So pleased you like them Anna. I totally agree about the stuffing. Definitely one of my favourite things too. Eb x
Jacqui Bellefontaine says
8th November 2018 at 3:01 pmI guess its not too early we have been practising our Christmas repertoire at choir for the last 3 weeks. But where has this year gone?
Love this recipe I think its the stuffings and extras that makes the Christmas dinner
Eb Gargano says
9th November 2018 at 12:07 pmOh I know! It just seems to have disappeared, doesn’t it? Mind you, I think I say that every year. It must be fun singing Christmas songs already. The music is one of the things that really gets me in the mood! Eb x
Cat | Curly's Cooking says
8th November 2018 at 3:56 pmOoh these look delicious and love the addition of the cranberries. They wouldn’t last long in my house!x
Eb Gargano says
9th November 2018 at 12:08 pmThanks Cat! These didn’t last long in my house either!! Eb x