Sage and Onion Stuffing

I always find that a fork with a bit of stuffing, tukey, roastie and decent gravy is a thing of beauty. Thanksgiving, Christmas and every other opportunity is improved by a good roast.

Prep Time 10

Cook Time 40

Total Time 1 20

Servings balls

Ingredients

40 g butter
1 large onion finely chopped
700 g pork sausage meat
150 g bread crumbs
1 large lemon juice and zest
3 tbsp parsley chopped
1 tbsp sage chopped
1 pinch salt to taste
1 pinch ground black pepper to taste
1 tbsp vegetable oil

Instructions

Put the butter in a saucepan and melt it over a medium heat. When melted, add the onion and then fry gently for 8-10 minutes, or until soft.
40 g butter, 1 large onion
Stir in the remaining stuffing ingredients, except for the vegetable oil, and mix well.
700 g pork sausage meat, 150 g bread crumbs, 1 large lemon, 3 tbsp parsley, 1 tbsp sage, 1 pinch salt, 1 pinch ground black pepper
Season to taste.
Using damp hands, shape the sausage meat mixture into 14 - 16 sized balls. If you want larger ones just use a bit more mixture into a ball.
Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan over a high heat.
1 tbsp vegetable oil
Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray. If there is space, add them to the turkey/chicken roasting tray.
Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
Serve together with the roast turkey, chicken, goose, , or meat and enjoy.

Nutrition