This stuffing transforms your Christmas dinner – it is truly delicious! They also taste amazing just on their own as part of a buffet.
- Preheat the oven to 220°C/200°C Fan/gas 7.
- In a large frying pan heat the oil and fry the onion until softened. Add the cranberries and port and simmer until all the liquid has been absorbed, set aside to cool.
- Place the chestnuts in a bowl and add the sausage meat, breadcrumbs, egg and mix through the onion mix. Season well and divide into 12 balls. Wrap with a piece of bacon and place on a baking tray. To cook brush with olive oil and bake for 25-30 minutes. 10 minutes before they are ready brush the bacon with the melted cranberry sauce to glaze and place back in the oven. Enjoy!
If you don't have port, red wine works just as well. You can make the stuffing in advance and freeze before cooking.