Daily Mail - Daily Mail Weekend Magazine
SIMPLE STUFFING BALLS
This is my favourite Christmas stuffing recipe – it’s easy to prepare ahead and simple to just reheat on the big day.
Makes around 16 balls
2 medium onions, finely chopped
50g (1¾oz) unsalted butter
180g (6oz) vacuumpacked cooked and peeled chestnuts
(from supermarkets), chopped
500g (1lb 2oz) goodquality sausage meat 2tbsp mixed dried herbs 1 large egg
Salt and pepper
Preheat the oven to 200°C/fan 180°C/gas 6 and line a baking tray with greaseproof paper. In a pan, gently sauté the chopped onions in the butter for 3-4 minutes until cooked, but not coloured. Put to one side to cool.
Place the chestnuts in a bowl along with the sausage meat, herbs, egg and salt and pepper. Add the sautéed onions and mix together – I use my hands to do this. Once combined, take a spoonful of the mixture, around the size of a ping-pong ball. Roll it into a ball and place on your baking tray. Repeat until you have 16 evenly sized balls.
Place in the oven for around 45 minutes or until the stuffing balls are firm, cooked through and have turned a dark golden colour. Remove from the oven and set aside to cool.
Just before serving, return the stuffing balls to the oven to reheat for 5 minutes while the turkey is resting. Alternatively, microwave them for a minute or so.