Jane Devonshire's Christmas Recipes
Sausage Meat and Chestnut Stuffing Balls
Main Course

Makes16 stuffing balls approx.
500g Good quality sausage meat
180g pack of vacuum cooked and peeled chestnuts chopped
2 medium onions finely chopped
50g unsalted butter
2 tbsp mixed dried herbs
1 large egg
Salt and pepper
Method
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Preheat the oven to gas mark 6 /180 C (356 F) and line a baking tray with greaseproof paper – this helps save on washing up!
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In a pan, gently sauté the chopped onions in the butter until cooked, but not coloured. Put to one side and allow to cool.
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Finely chop your chestnuts and add to a large bowl along with the sausage meat, herbs, egg and salt and pepper.
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Add the cooled onions and thoroughly mix the ingredients together. I use my hands to do this as I find it easier.
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Once ingredients combined, take a ping pong ball sized piece of the mixture and roll it into a ball and place on your lined baking sheet. Repeat until you have approximately 16 evenly sized balls.
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Place in oven around 45 minutes or until the stuffing balls are firm, cooked through and have a dark golden colour on top. Remove from oven and set aside. They can be reheated just before serving on a low heat in the oven or microwave. I pop them in whilst the turkey is resting.
Jane says... Hide these or they get eaten before the Christmas dinner!
This is my very favourite Christmas stuffing recipe. It's delicious; very easy to prepare ahead, freezes well and simple to reheat.
They can also be gluten free if you use gluten free sausage meat
Photo: © Peter Cassidy