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 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!)