This Christmas Stuffing Casserole with Cranberries & Chestnuts is full of festive flavours, easy to make and ready in under an hour.
Christmas stuffing is one of the easiest, least time consuming festive season dishes so it makes sense to make your own. This simple Christmas Stuffing Casserole with Cranberries & Chestnuts combines the classic festive season ingredients. There are only a few simple steps to follow and this homemade stuffing recipe from scratch is ready in about an hour (including the time it spends in the oven).
How to make Christmas stuffing casserole
- Start by frying the onion, celery and cranberries in a little oil. Then add the wine and continue cooking for another minute or so. Set aside to cool.
- In a blender blitz the meat until crumbly, but not mushy.
- Combine the meat with the rest of the ingredients, including the onion mixture, stir thoroughly and transfer into a medium casserole dish. Bake in a preheated oven for 40 minutes.
See Instructions below for more details.
I used homemade breadcrumbs in this recipe. Find out how to make your own breadcrumbs here!
I used parsley in this chestnut stuffing casserole instead of traditional sage simply because parsley is a more popular herb at my house. It also happens to go really well with all the ingredients in this recipe. But it’s perfectly alright to also add some sage to this stuffing (about 5 leaves) as both herbs taste delicious together.
I don’t use a lot of fat in everyday cooking but I’ve made an exception with this cranberry pork stuffing recipe. Christmas is not about everyday cooking after all! A certain amount of fat is necessary to keep the stuffing moist. Though I do recommend using lean pork belly and bacon slices.
Let me know how you like this stuffing casserole recipe! Do you have a favourite stuffing recipe you make every year? I’d love to know what it is so do get in touch:)
This easy stuffing casserole makes a fantastic Christmas or Thanksgiving dinner dish. It tastes delicious served with this low carb cranberry sauce or this cranberry beetroot chutney. Try it also with these festive roasted brussels sprouts or sweet and moreish honey roasted carrots. This stuffing casserole can be enjoyed throughout the festive season as a main dish idea.
More stuffing recipes
Your Christmas/Thanksgiving main dishes
Looking for easy, healthy and delicious festive mains?
Check out this Easy Mushroom Turkey Wellington with Chestnuts as an alternative to traditional roast turkey. If you are looking for an easy festive vegetarian main dish try this Quinoa Stuffed Butternut Squash with Fruit & Chestnuts.
Christmas Stuffing Casserole with Cranberries & Chestnuts
- 500 g pork belly slices chopped
- 2 slices smoked streaky bacon chopped
- 1 medium onion finely chopped
- 2/3 celery stick finely chopped
- 70 g chestnuts ready to use, finely chopped
- 50 g dried sweetened cranberries
- 3 tablespoons parsley finely chopped
- 2/3 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon each fine salt and white pepper
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil
- 3 tablespoons white wine
- Preheat the oven to 400 F/ 200 C/ gas mark 6.
- Heat up the oil, add the onion, celery and cranberries and fry over a low heat for a couple of minutes. Add the wine and continue frying for another minute stirring occasionally. Remove from the heat and leave to cool.
- In a blender process the meat to obtain a lumpy mixture (don't over process). Transfer into a large bowl, add spices, seasoning, chestnuts, onion mixture, parsley and breadcrumbs and combine thoroughly using your fingers (easier to do than with a spoon). Tip the mixture into a medium casserole dish and spread loosely without pressing too much (the stuffing should be lumpy). Bake for 40 minutes.
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RECIPE LINK PARTIES
I am bringing this Christmas Stuffing Casserole with Cranberries & Chestnuts recipe to #CookBlogShare, which I have the pleasure of hosting this week. Also sharing with Fiesta Friday, co-hosted this week by Jenny @ Apply To Face Blog., Jess @ Cooking Is My Sport, Jhuls @ The Not So Creative Cook and Judi @ cookingwithauntjuju.com.