Pork, cranberry and chestnut stuffing with chipolatas Recipe

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20 min


30 min

This delicious stuffing is guaranteed to please everyone at the Christmas dinner table


  • 1 onion, finely chopped
  • 2tbsp fresh sage, chopped
  • 350g (12oz) top-quality
  • pork sausage meat
  • 1 Bramley apple,
  • coarsely grated
  • 2tsp dried juniper
  • berries, crushed
  • 100g (3½ oz) fresh white breadcrumbs
  • 200g (7oz) vacuum-packed cooked chestnuts, roughly chopped
  • 100g (3½ oz) dried cranberries
  • 1 medium egg
  • For the chipolatas
  • 9 rashers smoked streaky bacon
  • 18 top-quality chipolatas
  • ½ x 15g (½ oz) pack fresh thyme sprigs


  • Make the stuffing by combining all the ingredients. Cover and chill.

  • Use some of the mixture to stuff the turkey. Shape any leftover mixture into golf-ball-sized balls and keep chilled.

  • While the turkey roasts, cut the bacon rashers in half lengthways and wrap around the chipolatas, pushing a little thyme sprig into each bundle. Place the chipolatas and stuffing balls in a roasting tin lined with greaseproof paper. Scatter over a handful of thyme.

  • Place in the oven when the turkey comes out and roast for 30 mins, until cooked through and golden.

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Top Tip

Not having turkey? This stuffing tastes just as nice with goose or chicken.