Chestnut, bacon & cranberry stuffing

Ingredients

• 140 g brown breadcrumbs fresh white
• 50 g butter 
• 140 g honey cooked peeled roughly chopped
• 100 g cranberries dried
• 1 medium eggs lightly beaten
• 2 tbsp parsley fresh chopped
• 0.5 tsp thyme leaves fresh chopped
• 2  garlic cloves chopped
• 1 small onion chopped
• 50 ml ruby port 
• 2  rashers unsmoked back bacon cut into strips

Equipment

Directions

1. Soak the cranberries in the portfor an hour. Fry the onion andbacon gently in the butter, until theonion is tender and the bacon iscooked.
2. Add the garlic and fry foranother minute or so.Cool slightly, then mix with all theremaining ingredients, includingthe cranberries and port, addingenough egg to bind – I find it easiestto use my hands. Fry a knob ofstuffing in a little butter, taste andadjust the seasoning if necessary.