* 100g Dried cranberries
* 50ml ruby Port
* 1 small Onion, peeled and chopped
* 2 rashers Bacon , chopped (rind removed and discarded)
* 50g Butter
* 3 Cloves Garlic, peeled and chopped
* 450g sausagemeat
* 2 tablespoons fresh Parsley, chopped
* ½ teaspoon fresh Thyme leaves, chopped
* 140g cooked Chestnuts (about 200g / 20 raw chestnuts to allow for peeling and waste), peeled and chopped
* ''' To bind'''
* 1 Egg, beaten

===Method===
* Gently Fry the Onion Garlic and Bacon in the Butter for about 6 to 8 minutes.
* Allow to cool, then using your (clean) hands mix with the remaining ingredients.
* Once well mixed, add the Egg and mix in well. This helps the Stuffing to bind together properly.
* either:
* Roll into 20 balls and Bake alongside your Roast - make them even nicer by rolling in melted Butter first.
* 35 minutes is all they need when cooked as balls.
* or:
* Butter a small Oven dish and pack the Stuffing into the dish (about 5cm thick)
* 40 to 45 minutes should be enough when coked in a tray

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