Cranberry & Chestnut Stuffing Recipe

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With commercial brands such as Paxo, you can usually buy stuffing all year round, although I'm not actually sure how many people eat it except at Christmas. There must be some market for it, otherwise it wouldn't be sold so abundantly. I can't say I'm particularly bothered about stuffing unless there's a turkey and a Christmas tree involved. But when it does get to Christmas, I do expect to see it on my plate.



Usually we have sage & onion, but this year I thought I would try something different. I spotted some cranberries in the shop, and thought they would make for an equally good choice.
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Makes: 24
Kcal/ball: 37 (based on the brands I used)
Cooking Time: 35 mins
Temperature: 180 & #3872 ;C/ 160 & #3872 ;C fan/350 & #3872 ;F/4 Gas%%

Ingredients:



100g fresh cranberries
100g chestnuts (cooked & peeled)
60g light margarine
1 onion
200g wholemeal bread
1 tbsp dried parsley
1 tbsp dried thyme
1 tbsp dried rosemary
1 large egg

Instructions:



1. Chop the onion and cook in a saucepan with the margarine at a low heat for five minutes.
2. Chop the chestnuts, mix with the cranberries, and add to the saucepan, cooking for a further ten minutes, or until the cranberries have burst and softened.
3. Put the bread in the food processor along with the herbs, and turn it into breadcrumbs.
4. Mix the breadcrumbs into the mixture, then beat in an egg.
5. Roll the stuffing into 24 balls and cook in a pre-heated oven.



#christmas
#dinner
#food_wine
#recipes
#vegetarian
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