Get stuffed this Christmas!
The Glut team love a traditional Sunday roast with all the trimmings, but when we asked them to try our Christmas stuffing balls they generously declared they'd be happy to eat them any day of the week. So why wait? The balls are packed with fresh herbs from our new Get Stuffed Crate, and are quick and easy to put together.
Makes 40 balls
200g cooked chestnuts, finely chopped
20g parsley leaves, finely chopped
1 onion, finely chopped
6 small sage leaves, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh lemon thyme leaves, finely chopped
500g seasoned sausage meat
2 egg yolks, beaten
150g fine breadcrumbs
Salt and pepper
Preheat the oven to 180/160 fan oven/gas 4 and line a large roasting tin or baking tray with greaseproof paper or a reusable liner.
Place all the ingredients together in a large mixing bowl and season with salt and pepper. Mix until completely combined.
Take a walnut-sized amount of stuffing from the bowl and roll it lightly between your palms until it forms a smooth ball. Place the stuffing ball on the lined tin or tray and repeat the process until the mixture is used up.
Bake for 20-30 minutes until the balls are cooked through and piping hot.
