Name: Cranberry and chestnut stuffing balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 onion; 2 sticks of celery; 1 clove of garlic; 50g butter or margarine; 3 Tbsp medium-dry sherry; 200g whole-grain bread or buns; 1 tsp thyme leaves; 1 tsp chopped sage; 250g cooked or roasted chestnuts (peeled); 50g dried cranberries

Cranberry and chestnut stuffing balls

21 Dec 2015

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

To ensure your roast turkey cooks evenly it's best not to stuff its cavity. But, if you like stuffing, you can still make some separately. These cranberry and chestnut stuffing balls look pretty on the plate and taste fantastic! Also they are vegan, so you can serve it to vegetarians too. Prepare the balls in advance, then you can cook them whilst the turkey is resting!

Ingredients

1 onion
2 sticks of celery
1 clove of garlic
50g butter or margarine
3 Tbsp medium-dry sherry
200g whole-grain bread or buns
1 tsp thyme leaves
1 tsp chopped sage
250g cooked or roasted chestnuts (peeled)
50g dried cranberries

Instructions

Preheat the oven to 190°C.
Blend the onion, garlic & celery in a small food processor until fine. Heat the butter in a pan and fry the onion & celery mixture until soft. Add the sherry then take off the heat.
Blend the bread and herbs roughly, then add the chestnuts and process for just a few seconds - the mixture should remain quite coarse!
Mix the bread & onion mixture then add the cranberries. Season with salt and pepper, then combine it into a dough.
Form about 12 balls. Put these in a baking tray and bake for 20-25 minutes until golden.