Ultimate Christmas Stuffing Balls by Emma R.*
PREPARATION: 30 + refrigerator minutes, COOKING: 30 minutes
This dish is a great accompaniment for the Christmas turkey/chicken/ham but beware they are so good you probably won’t even touch the ‘main event’ and just have seconds of the stuffing..they really are a meal in themselves!... Read more.
Put the cranberries and Natvia in a small saucepan. Add in the water and stir, then heat until bubbling gently and stir again until the Natvia has dissolved.
Turn off the heat and leave to cool down. The berries should have softened and deflated slightly.
Heat the butter in a frying pan. Add in shallots and garlic and fry gently until the shallots have softened but not coloured. Remove from heat.
Mix in the sage and thyme then season with salt and freshly ground black pepper.
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and lemon zest. Use your fingers and make sure everything is well mixed together.
Drain away the syrup from the cranberries, then stir the berries into the stuffing mix.
Shape the stuffing into approximately 8 balls.
Wrap each one in prosciutto or ham. Cover with cling film and put in the fridge to firm up, ideally overnight.
Remove the cling film from the stuffing balls and place them across a shallow roasting tin, leaving lots of space between them.
Dab them all over with a little oil and roast for 30 minutes or so until crisp and cooked through.
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