Chestnut and Cranberry Stuffing Balls
Deliciously festive, these gorgeous little Chestnut and Cranberry Stuffing Balls are the perfect complement to any roast meat, but especially roast turkey. This chestnut, cranberry and sausage stuffing recipe is super versatile and can also be used to stuff roast meats and/or cooked separately in an oven dish (see recipe notes for details).
Ingredients
- 350 g pork sausage meat ((I use Tesco or Tesco Finest))
- 75 g dried cranberries
- 180 g cooked chestnuts (finely chopped (I use Merchant Gourmet))
Instructions
- 1
Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls.
- 2
Place all the ingredients into a large bowl and mix with your hands until well combined.
- 3
Divide the mixture into 16 and shape into balls. Place on your greased oven tray and cook for 20-25 minutes or until they are golden brown and cooked through.
Cook it from the original
This recipe comes from easypeasyfoodie.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on easypeasyfoodie.com