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Cranberry and chestnut stuffing balls

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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British, USA
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 190°C.
  2. 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.
  3. Blend the bread and herbs roughly, then add the chestnuts and process for just a few seconds - the mixture should remain quite coarse!
  4. Mix the bread & onion mixture then add the cranberries. Season with salt and pepper, then combine it into a dough.
  5. Form about 12 balls. Put these in a baking tray and bake for 20-25 minutes until golden.