TRY IT YOURSELF - Pork, cranberry and chestnut stuffing balls

Arlene Thompson, Sainbury Try Team member. INLT-11-11-10 600-CON

Arlene Thompson, Sainbury Try Team member. INLT-11-11-10 600-CON

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Try this festive recipe which will add a touch of sparkle to your turkey dinner.

These stuffing balls are bursting with Christmas flavours and can be made with Northern Irish pork sausage meat (supplied by Doherty and Gray) based in Ballymena, or you can easily make the veggie version. The recipe is now available in store and is one of Sainsbury’s latest selection of Christmas tip cards.

Pork, cranberry and chestnut stuffing balls

30g unsalted butter by Sainsbury’s

1 large onion finely chopped

3 cloves garlic, finely chopped

100g whole chestnuts, roughly chopped

100g fresh cranberries

4 tablespoons finely chopped flat leaf parsley

½ pack fresh thyme, leaves picked and chopped

¼ pack fresh sage, leaves picked and chopped

200g fresh breadcrumbs

200g N Irish pork sausage meat or sausage meat from four Hulls pork sausages

1. Preheat the oven to 180 C, gas 4. Melt half the butter in a pan and cook the onion and garlic for 5-10 minutes. Add chestnuts, cranberries and remaining butter and cook for a further 5 minutes.

2. Transfer to a bowl, then stir through the herbs, breadcrumbs and sausage meat. Use a fork to mix well, then leave until cool enough to handle.

3. Roll into 16 balls, then place on a baking parchment-lined baking tray. Cook for 15-20 minutes until golden, then serve with the Christmas turkey.

You can make this recipe vegetarian by adding a little extra butter and 1 large egg to the mix instead of the pork sausage meat, and to save time you can spread the stuffing evenly into a lined 8 inch square tin and cook as described.