Cranberry & Chestnut Stuffing

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 55 mins
  • Skill Easy
  • Serves 12 people

Cranberry & Chestnut Stuffing

These moist stuffing balls are a welcome side to a festive dinner.

TIP Use wet hands to form stuffing balls.


  • 50g dried cranberries
  • 25g dried apricots
  • 2 tbsp port
  • 20g butter
  • 1 large red onion, peeled
  • 1 garlic clove, peeled
  • 100g sliced bread, crusts removed and torn in chunks
  • 1 tbsp fresh thyme leaves
  • 180g cooked ready peeled chestnuts
  • 6 herby sausages, skinned
  • salt and pepper to taste

Cooking mode

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  • Step 1

    In a bowl, add cranberries, apricots and port and leave to soak for 30 minutes.

  • Step 2

    Install the chopping blade in the Precision Processor® Bowl. Add onion and garlic in bowl and select CHOP 2 times or until onion is finely chopped.

  • Step 3

    Melt butter in a frying pan. Remove onion from bowl and fry gently until the onion is soft but not brown. Stir occasionally. Turn off heat.

  • Step 4

    Meanwhile add bread, thyme leaves, chestnuts and apricots and select HIGH, process until broken up.

  • Step 5

    Then add cranberries, port, sausages, seasoning and fried onions. Select CHOP 1-2 times until the mixture is well combined. Make stuffing by shaping the mixture into balls about 4cm in diameter or use to stuff a turkey. Place in fridge for 1 hour to firm up.

  • Step 6

    Preheat oven to 190˚C.

  • Step 7

    Place balls onto a greased baking tray. Cook for 25-30 minutes. The stuffing should be brown on the outside and cooked through.