Chestnut stuffing balls – makes 24

This stuffing can be made 2 days ahead; chill.  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!)

3 Comments (+add yours?)

  1. Trackback: Christmas Recipes « Lobbs Farm Shop
  2. Kate Simmonds
    Dec 11, 2012 @ 10:35:30

    how much butter goes into this recipe? you don’t specify

    Reply

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