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Stuffing balls
Stuffing balls

Stuffing balls

Felicity MacLeod

Felicity MacLeod

Prep 30 mins30m
Cook 1 hr1h
Makes 30

I love Christmas lunch, especially stuffing and these stuffing balls are something special! Crunchy on the outside, full of fresh herbs, pork, bacon and a splash (or a big splash) of port.

Once you make these once, this stuffing recipe will be the only stuffing you make for each Christmas going forward. It also works brilliantly inside the bird too, but I think turning stuffing into balls is more festive!

Ingredients

  • 80 g butter
  • 200 g bacon (diced)
  • 1 large onion (diced)
  • 200 g pork sausage mince (remove the casing)
  • 1 tsp fresh sage leaf (chopped)
  • 3 tbs port (plus extra to taste)
  • 5 cups fresh breadcrumb
  • 2 tbsps fresh parsley (chopped)
  • 1 tsp fresh lemon thyme (chopped)
  • 2 eggs
  • salt
  • pepper

Instructions

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  • 1
    In a large frying pan, add butter, bacon and onion. Cook until onion is soft. Add in sausage meat and sage, saute until meat has lightly browned, then stir in the port and tip contents into a large bowl.
  • 2
    Then add all remaining ingredients, stirring to combine. If too dry add more port, if too sticky add more breadcrumbs.
  • 3
    Pre heat the oven to 200 degrees C. Line a roasting pan with baking paper and lightly cover in oil.
  • 4
    To make the stuffing balls, get 1Tbsp of the mixture and roll into balls, ensure you leave a few centimetres between each of the balls, cook for , turning every .
  • 5
    Serve stuffing balls around the turkey on a large platter. They are also a great appetiser for your Christmas dinner parties and BBQs.
  • 6
    NB: this stuffing mixture can also be used to stuff the bird (up to 5kg). Ensure the stuffing mixture is cooled prior to stuffing the bird.

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