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Sage, leek & onion balls

Sage, leek & onion balls

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Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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?

  • Easily halved
  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal131
fat9g
saturates2g
carbs8g
sugars1g
fibre0g
protein6g
low insalt0.72g
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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
PREPARE AHEAD

The stuffing can be made up to 48 hrs ahead and chilled immediately. Remove from the fridge just before cooking. Alternatively, freeze for up to a month – defrost completely in the fridge before cooking. Once cooked, it will keep in a low oven, or can be reheated, covered with foil for 20 mins, while the turkey is resting.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.14 ratings
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