Name: Clementine, bay & pink peppercorn stuffing balls
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 tbsp olive oil; 2 onions finely chopped; 5 bay leaves finely chopped; 1 tsp pink peppercorns; 2 sourdough slices, torn; 2 clementines zested; 20g parsley; 500g sausagemeat

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Clementine, bay & pink peppercorn stuffing balls

Clementine, bay & pink peppercorn stuffing balls

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr and 10 mins

plus cooling

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Make these festive stuffing balls at Christmas. Roast them on the same tray as your pigs-in-blankets or alongside your turkey to save oven space

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 onions

finely chopped
5 bay leaves

finely chopped
1 tsp pink peppercorns
2 sourdough

slices, torn
2 clementines

zested
20g parsley
500g sausagemeat

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Nutrition: Per serving (8)

kcal266
fat17g
saturates6g
carbs16g
sugars4g
fibre3g
protein10g
salt1g

Method

step 1

Heat the oil in a non-stick frying pan over a medium-high heat and fry the onions with a large pinch of salt until sizzling and starting to colour. Turn the heat down to medium and pour in enough water so the onions are covered. Simmer gently for 30-35 mins until the water has evaporated. Top up with a little water to prevent any burning, if needed. Spread out on a plate and leave to cool completely. Will keep chilled for up to two days
step 2

Put the bay, peppercorns and sourdough in a mini food processor. Blitz until finely chopped and tip into a bowl along with the cooled onions, clementine zest and parsley. Mix to combine. Tip into a large bowl and add the sausagemeat, squashing the mixture together until well combined. Divide into 30 balls and arrange on a baking tray. Will keep chilled for 24 hrs.
step 3

Heat the oven to 200C/180C fan/gas 6 and roast for 25-30 mins, shuffling the pan occasionally, until cooked through and browned. Will keep frozen for up to a month.

Recipe tip

To cook in the air-fryer
Set the air-fryer to 180C and cook for 15-20 mins, shuffling the stuffing balls around every 5 mins or so, until cooked through.

Recipe from Good Food magazine, Christmas 2023

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