STUFFING

STUFFING

Every roast dinner deserves stuffing. This is a quick and simple recipe for making stuffing that is far tastier than the shop bought version. Swop out your preferred dried fruit to suit your taste.

INGREDIENTS

SERVES: 12 balls

800g sausage meat

350g cooked dice onion

100g cooked diced chestnuts

75g dried breadcrumbs

5 leaves of chopped sage

2tsp salt

3tsp cracked black pepper

100g dried cranberries (or your preferred dried fruit)

8 juniper berries chopped (optional)

METHOD

1: In a large mixing bowl, add the cooked diced onion to the sausage meat and mix in to help loosen the sausage meat.

2: Add the remaining ingredients into the bowl (add about ¾ of the breadcrumbs to start with and add more if needed) mix and fold everything together

3: When all mixed, divide and shape into 12 balls (each about the size of a golf ball).

4: Heat a small amount of oil in a frying pan to a medium heat. Add the meat balls and regularly turn the balls whilst cooking until golden brown all over and cooked all the way through - around 15 mins should be enough. Don’t overcrowd the pan, cook in two batches if required.

5: Once cooked lift out of the pan and rest, then serve.

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INGREDIENTS

SERVES: 12 balls

800g sausage meat

350g cooked dice onion

100g cooked diced chestnuts

75g dried breadcrumbs

5 leaves of chopped sage

2tsp salt

3tsp cracked black pepper

100g dried cranberries (or your preferred dried fruit)

8 juniper berries chopped (optional)

METHOD

1: In a large mixing bowl, add the cooked diced onion to the sausage meat and mix in to help loosen the sausage meat.

2: Add the remaining ingredients into the bowl (add about ¾ of the breadcrumbs to start with and add more if needed) mix and fold everything together

3: When all mixed, divide and shape into 12 balls (each about the size of a golf ball).

4: Heat a small amount of oil in a frying pan to a medium heat. Add the meat balls and regularly turn the balls whilst cooking until golden brown all over and cooked all the way through - around 15 mins should be enough. Don’t overcrowd the pan, cook in two batches if required.

5: Once cooked lift out of the pan and rest, then serve.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

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Watch Tom show you his recipe for that extra special stuffing. Be it for Christmas dinner or for your Sunday roast you will be coming back again and again to this recipe. Subscribe on Tom's YouTube for all the latest recipes from Tom Kerridge.

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