Chestnut Cranberry Roll Recipes

CHESTNUT & CRANBERRY ROLL

Chestnut & cranberry roll image

Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Provided by Jane Hornby

Categories Dinner

Time 1h30m

Yield Makes 2 rolls, each cuts into 8 slices

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 Bramley apples, approx 140/5oz each, peeled
3 x 450g/1lb packs good-quality pork sausage
2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
1 egg
100g white breadcrumb
175g fresh or frozen cranberry
24 rashers streaky bacon
butter, for greasing

Steps:

Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium

DEEP-FRIED CHESTNUT BALLS WITH CRANBERRY DIPPING SAUCE

Deep-Fried Chestnut Balls with Cranberry Dipping Sauce image

Categories Nut Cocktail Party Thanksgiving New Year's Eve Cranberry Chill Deep-Fry Chestnut Christmas Eve Party Gourmet

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 13

Ingredients

3/4 cup finely chopped onion
1 large garlic clove, minced
1 1/2 tablespoons unsalted butter
2 cups (about 3/4 pound) canned or vacuum-packed whole chestnuts, rinsed, drained well, and patted dry if using canned
1 cup chicken broth
cayenne to taste
a pinch of ground cloves
1/4 cup minced fresh parsley leaves
1 1/2 cups fine fresh bread crumbs
an egg wash made by beating together 1 large egg and 1 1/2 teaspoons water
1/2 cup blanched whole almonds, ground
vegetable oil for deep-frying
1 cup fresh or canned whole cranberry sauce

Steps:

In a heavy saucepan cook the onion and the garlic in the butter over moderately low heat, stirring, until the onion is softened, add the chestnuts, the broth, the cayenne, the cloves, and salt and pepper to taste, and simmer the mixture, covered, stirring occasionally, for 15 minutes. or until the chestnuts are very tender. In a food processor purée the mixture until it is smooth, add the parsley and 1 cup of the bread crumbs, and process the mixture until is it combined well. Transfer the mixture to a bowl, let it cool, and chill it, covered, for at least 6 hours or overnight. Have ready in one bowl the egg wash and in another bowl the remaining 1/2 cup bread crumbs combined with the almonds. Form the chestnut mixture by heaping teaspoons into balls, dip the balls, in the egg wash, and roll them in the almond mixture. In a deep fryer heat 2 inches of the oil until it registers 375°F. on a deep-fat thermometer, in it fry the balls in batches for 2 minutes, or until they are golden brown, and transfer them as they are fried to paper towels to drain.
In a blender or food processor purée the cranberry sauce and serve it with the chestnut balls.

CRANBERRY CAKE ROLLS

Cranberry Cake Rolls image

A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.

Provided by Reddi-wip

Categories Trusted Brands: Recipes and Tips Reddi-wip®

Time 1h30m

Yield 20

Number Of Ingredients 10

Ingredients

PAM® Baking Spray
½ cup confectioners' sugar, sifted
1 (15.25 ounce) package yellow cake mix
4 eggs
½ cup water
4 cups fresh or thawed frozen cranberries
1 ⅓ cups granulated sugar
1 ½ cups chopped pecans
½ cup orange marmalade, melted
Reddi-wip® Extra Creamy Whipped Cream

Steps:

Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 44.2 g, Cholesterol 47.8 mg, Fat 12.5 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 161 mg, Sugar 33.7 g

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