What’s the best bit of Christmas lunch? Not for me the meat, nor the roasties. Not even the honey glazed parsnips or gravy. The stuffing has it all; a bit herby, a bit porky and a bit fruity. These stuffing balls are delicious with the roast as well as sliced cold in sandwiches or eaten with pickles in front of a favourite Christmas film.
One year ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels
Two years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick
Three years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine
Cranberry stuffing balls
Makes enough for 16 – 30 balls
Ingredients:
- 8 good quality sausages
- 50g dried cranberries
- 1 small onion, peeled and finely chopped
- 75g fresh breadcrumbs
- 1 large egg
- 15g fresh parsley, finely chopped
- 3 fresh sage leaves, finely chopped
(about 2 slices)
Remove the sausages from the casing, then mix together with all the other ingredients in a stand mixer (using the paddle attachment) or with your hands until well combined. With wet hands form balls of mixture about 5cm across and bake on a greaseproof paper lined baking tray in a preheated 200C/gas mark 6 oven for 20 – 25 minutes.
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