Description
Delicious Chestnut and Cranberry Stuffing Balls made with pork sausage, dried cranberries, and cooked chestnuts, perfect as a festive side dish or appetizer. These golden-brown balls are easy to prepare and bake until cooked through.
Ingredients
Scale
Main Ingredients
- 350 g pork sausage meat
- 75 g dried cranberries
- 180 g cooked chestnuts, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and grease an oven tray large enough to hold all the stuffing balls.
- Mix Ingredients: Place all the ingredients into a large bowl and mix with your hands until well combined.
- Shape Balls: Divide the mixture into 16 equal portions and shape each into a ball. Place them on the greased oven tray, spaced evenly apart.
- Bake: Cook the stuffing balls for 25 minutes or until they are golden brown and cooked through.
Notes
- To cook in an oven dish, lightly grease a deep-sided dish about 15 x 24 cm and press the mixture evenly inside. Bake for 30 minutes until the top is brown and the stuffing is cooked through.
- To stuff poultry, prepare the mixture as above but instead of shaping balls, stuff into the neck cavity of a turkey or the main cavity of a chicken or duck. Cook according to your usual poultry recipe, making sure the stuffing reaches a piping hot temperature throughout.
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
