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).
Course Side, Side Dish
Cuisine American, British
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Author Eb Gargano
350gpork sausage meat(I use Tesco Finest)
200gcooked chestnutsfinely chopped (I use Merchant Gourmet)
Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls.
Place all the ingredients into a large bowl and mix with your hands until well combined.
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.
(1) To cook this all together in an oven dish, simply follow the recipe above, but instead of shaping into balls and placing on an oven tray, lightly grease a deep sided oven dish, roughly 15 x 24cm (6 x 10inches) and put all the mixture into the dish, squash down lightly and cook for 25-30 minutes, or until brown on the top and cooked all the way through.(2) To cook this stuffed into a turkey, chicken or duck, prepare the stuffing as above, but instead of shaping into balls, stuff into the neck cavity of a turkey or the main cavity of a chicken or duck and cook according to your usual stuffed turkey, duck or chicken recipe – ensuring the stuffing is cooked and piping hot all the way through.Suitable for freezing.Nutrition information is approximate and meant as a guideline only.