So, here’s today’s featured recipe, essential to your Christmas Dinner I’d say!
This stuffing can be made 2 days ahead , keep in the fridge. It can also be frozen; defrost thoroughly before using
- medium onion – finely chopped
- 3 juniper berries – bruised
- 750g Lobbs sausage meat
- 1 x 200g Highgrove vacpac chestnuts – roughly chopped
- 1 free range large egg
- 3 tbspn sage – chopped
- 2 tbspn parsley – chopped
- 100g Martin’s bread – crumbed
- ½ tsp ground allspice
Preheat the oven to 190°C/fan 170°C/Gas 5.
In a saucepan, melt the butter over a gentle heat, then add the onion & juniper berries. Cook for 5 minutes, without letting the onion colour. Leave to cool. Remove & discard the juniper berries.
In a large bowl, mix the cooled onion with the rest of the ingredients & season. To perfect the seasoning, fry a small piece before shaping, then taste & adjust.
Shape into about 24 balls – this is easier with wet hands – and bake in a roasting tin for 30-35 minutes, turning halfway.
(Running out of time to make your own? – have you tried our frozen stuffing balls – in our freezer next to the Yorkshire puddings!)