Chopped Chestnuts Bacon and Cranberry Stuffing BallsFrom mystic_river1 7 years ago
- 3-4 oz dried cranberries shopping list
- 1/4 cup ruby port shopping list
- 1 small onion , chopped shopping list
- 2 -4 slices unsmoked bacon , cut into strips shopping list
- 2 TBS butter shopping list
- 2 -4 garlic cloves , chopped shopping list
- 1 lb mild or hot sausage meat shopping list
- 5 oz or so fresh white or wheat breadcrumbs shopping list
- 2 tbsp chopped fresh parsley shopping list
- 1/2 tsp chopped fresh thyme leaves shopping list
- 1/2 lb. peeled, cooked chestnuts , roughly chopped shopping list
- 1 medium egg , shopping list
How to make it
- SOAK TIME ONE HOUR
- 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.
- This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside.
- To bake,
- 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.
- However I make them this way:
- 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.
- Choose the best chestnuts
- 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.
- That's it! Enjoy!
The Cookmystic_river1 Bradenton, Florida
The Rating11 people
awsome recipe mystic thanks high5momo_55grandma in Mountianview loved it
I am hungry for these little gems Thanks Giving can not come soon enough for me to try them.trigger in loved it
FIVEdagnabbit in Barrie loved it