No Christmas roast is complete without a good serving of our Chestnut and Cranberry Stuffing. The first job (and a very important job!) is to soak the dried cranberries in a little port to make them extra juicy and full of flavour. It is really important to choose quality sausage meat for the recipe, ask your butcher for the meat content in the sausage, we use sausage meat with 90% or more pork. Our ‘Chestnut And Cranberry Stuffing’ is really simple to make, tastes amazing and looks really special when sliced and ready to be served as the cranberries look like small jewels amidst a bake packed full of flavour. It is SO GOOD, you really must try it for yourselves this year, better still make it ahead of schedule as the recipe is perfect for freezing, provided the sausage meat has not been previously frozen. I always prepare an extra batch ready to bake on Boxing Day too as it is so tasty and perfect on sandwiches with leftover turkey and a smearing of Cranberry And Port Sauce!
Here’s how to make your very own ‘Chestnut And Cranberry Stuffing’.
For more time saving tips and recipes for stress free Christmas Dinner click here. We will be sharing some delicious, easy recipes for Creamy Bread Sauce and Cranberry And Port Sauce on our blog very soon too.
Happy stuffing making everyone!