Cranberry & Chestnut Stuffing
Take your stuffing to the next level this Christmas time.
Print Pin RateServings: 8
Ingredients
- 1 Onion diced
- 50 g Butter
- 100 g Fresh cranberries
- 100 g Chestnuts sliced
- 700 g Pork sausage meat
- 150 g Fresh breadcrumbs
- 1 Bunch of fresh parsley chopped
- 1 Bunch of fresh sage chopped
Instructions
- Gently fry the diced onion in the butter over a medium heat in a large frying pan. Cook for 3-4 minutes.
- Add the chopped chestnuts and cranberries to the pan and fry for a further 3-4 minutes until the cranberries skins start to blister and the onions have softened.
- In a large mixing bowl, add the sausagemeat, fresh breadcrumbs and chopped herbs.
- Add the onion, cranberry and chestnut mix.
- Mix well until it's well combined. Use your hands if you need to.
- Shape the mixture into equally sized balls and place them onto a baking tray.
- Place the stuffing balls in the fridge for at least 30 minutes.
- Preheat the oven to 180℃.
- Heat some oil in a large frying pan over a medium-high heat. Add the stuffing balls and fry for 2-3 minutes until they are golden all over.
- Place the balls onto a baking tray and then into the oven for 18-20 minutes until they are cooked through. If they brown too quickly during cooking, cover them with tin foil.
