Christmas Stuffing

with Cranberry and Chestnut

Madeira, cranberry and chestnut add another dimension to this simple Christmas Day stuffing recipe, which can be stuffed inside a turkey or served separately.

Ingredients - Serves 8

  • 100g dried cranberries
  • 120ml Madeira
  • 1 tbsp vegetable oil
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 leek, finely chopped
  • 200g chestnuts, finely chopped
  • 1kg good quality sausage meat
  • 1½ tsp salt
  • 5 sage leaves, finely chopped
  • 2 tsp parsley, finely chopped
  • 50g bread crumbs
  • 1 egg yolk


  1. Soak the dried cranberries in the Madeira and leave to one side.

  2. Fry the shallots in the vegetable oil. Add the garlic, leeks and chestnuts, cook until softened. Transfer to a bowl and allow them to cool.

  3. Tip the dried cranberries and Madeira into the frying pan and reduce the Madeira until it creates a thick syrup. Transfer to a bowl and also allow it to cool.

  4. Combine the cranberry and chestnut mixture together along with the sausage meat, salt, sage leaves, parsley, bread crumbs and the egg yolk.

  5. Use to stuff a turkey. Or, bake separately in a lightly greased and base-lined loaf tin at 180°C for 25-30 minutes.

  6. The stuffing can also be shaped into a large ‘sausage’, wrapped in foil and steamed in a Miele steam oven at 100°C for 25 – 30 minutes until cooked through.

About the Author

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