Sage, leek & onion balls

Sage, leek & onion balls

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(6 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Makes 16 small balls, plus 250g extra to stuff a 5kg turkey

Too good to be kept for Christmas, why not make double of these stuffing balls and keep some in the freezer?

Nutrition and extra info

Additional info

  • Freezable
  • Easily halved
Nutrition info

Nutrition per serving

kcalories
131
protein
6g
carbs
8g
fat
9g
saturates
2g
fibre
0g
sugar
1g
salt
0.72g

Ingredients

  • 4 tbsp vegetable or sunflower oil
  • 2 onions, finely chopped
  • 1 leek, finely sliced into rings
  • 2 celery sticks, finely chopped
  • 450g pack good-quality pork sausages, meat squeezed out
  • 20g pack sage, leaves finely chopped
  • 140g white breadcrumbs
  • 1 large egg
  • 8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
  • sage sprig, to garnish (optional)

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Method

  1. Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
  2. Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.

Recipe from Good Food magazine, December 2009

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Comments

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ssarahlewiss's picture

Question to those who have frozen these stuffing balls..... do you part cook first? 45 mins in the oven is a long time, and I wondered whether the first 15mins covered could be done prior to freezing, then finished off once defrosted along with the potatoes?

kerryp30's picture

Hi,

No I don't part cook first and they always turn out fine.

katrinahewlett's picture

Simple recipe, looked the part and froze very well! They had a lovely rich taste, made a good batch (20) and went down really well. I love it when simple things go well - highly recommended!

kerryp30's picture

I have used this recipe for the past few years for Christmas and its always very popular. I always make a few days before so there is no hassle on Christmas day.
It freezes very well so its worth making double to have in the feeezer to add to roasts, its always a sad day when the Chritsmas stuffing has run out!

riddler's picture

Did this with Christmas dinner - first time i've ever made my own stuffing and it was gorgeous!! I left out the bacon as mum not keen but everyone loved it. Had enough left over to freeze too. Will never have shop bought again! (prep time is quite long though unless you have fast, fine chopping skills! ;))

judygarnham's picture
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Totally delicious, the best stuffing recipe I have found.

lisagoodfood's picture
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They took a little longer to prepare than suggested, but that's probably me at fault, not the recipe. But they were well worth it. Tasted amazing! Will be making these again and again! Thank you!

teresahall's picture
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These are lovely. I added some thyme, as we have some in the garden. Definately a recipe to make again and again

dianah's picture
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These were very tasty and simple to make. Didn't cook them quite as long as recipe said - maybe 5 mins or so less.

pinelli's picture
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THESE WENT DOWN A STORM AT OUR EARLY DECEMBER XMAS DINNER WHEN WE PUT THE CHRIMBO DECS UP. DIDN'T BOTHER TO WRAP THEM IN BACON THOUGH. PASSED ON RECIPE TO SEVERAL FRIENDS. DEAD EASY TO MAKE.

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