Recipe

Chopped Chestnuts Bacon And Cranberry Stuffing Balls Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago Of course, you can just put it in a pan but this sure brings in the comments. This festive stuffing brings together all the trimmings in one gorgeous mass, transforming your your roasted turkey into a truly memorable meal. Prep:30m Cook:40m Servings:24	Mystic_rive
	chestnuts chestnuts garlic sausage cumbs spices

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Fans

dagnabbit

trigger

momo_55gra

annieamie

Ingredients

3-4 oz dried cranberries

1/4 cup ruby port

1 small onion , chopped

2 -4 slices unsmoked bacon , cut into strips

2 TBS butter

2 -4 garlic cloves , chopped

1 lb mild or hot sausage meat

5 oz or so fresh white or wheat breadcrumbs

2 tbsp chopped fresh parsley

1/2 tsp chopped fresh thyme leaves

1/2 lb. peeled, cooked chestnuts , roughly chopped

1 medium egg ,

Directions

SOAK TIME ONE HOUR

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Soak the cranberries in the port for an hour.

Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked.

Add the garlic and fry for another minute or so.

Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands.

Fry one stuffing ballin a little butter, taste and adjust the seasoning if necessary.

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This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside.

To bake,

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press the stuffing into a greased ovenproof dish in a layer that is around 2" thick. Bake at 350-300 for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through.

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However I make them this way:

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Alternatively, roll into balls that are about 2" in diameter.

Roast the stuffing balls in hot fat

(they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

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Choose the best chestnuts

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The best fresh chestnuts come from Italy, France or Spain. They should be glossy-skinned and plump, and weigh heavy in the hand - a sure sign of a good fat nut lurking inside. On line is a good source, but we have them here in stores around the holiday.

Roast and peel while still warm.

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That's it! Enjoy!

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Comments

momo_55grandma 1 year, 2 months ago said:
Awsome recipe mystic thanks high5

trigger 1 year, 2 months ago said:
I am hungry for these little gems Thanks Giving can not come soon enough for me to try them.

dagnabbit 1 year, 2 months ago said:
FIVE

annieamie 1 year, 1 month ago said:
I've never quite seen a recipe such as this one! Its so incredible! I'll be trying this recipe out on Thanksgiving or maybe before (just for me!) It sounds just wonderful. Thank you for taking the time to post it here for all of us!

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