This recipe can be prepared upto 48 hours in advance and kept in the fridge or alternatively make and freeze. If freezing please ensure you use ingredients that have not been previously frozen.
Makes approximately 20 stuffing balls.
450g sausagemeat or good quality sausages skins removed
200g peeled, cooked chestnuts
200g fresh cranberries
1 onion peeled and roughly chopped
1 celery stick roughly chopped
Handful of fresh parsley
1 beaten egg
1 tbsp olive oil
Salt and black pepper
Place the onion and celery in a food processor and blits into a paste. Heat the olive oil in a frying pan and saute the onion and celery mixture on a low heat for 10 minutes. Place in a large mixing bowl.
Add the chestnuts, herbs and bread to the food processor and blitz until the mixture resembles breadcrumbs. Add the mixture to the mixing bowl along with the cranberries. Season well. Add the beaten egg and mix thoroughly to combine all the ingredients.
At this stage either place the mixture in a food bag and keep in the fridge until required. No longer than 48 hours or make individual stuffing balls and freeze uncooked.
To make the stuffing balls divide the mixture into approximately 20 balls and roll into rounds. Place on a baking tray, cover with cling film and freeze. Defrost thoroughly before cooking. Alterntively place the mixture in a buttered oven proof dish, cover and freeze. Defrost throroughly before cooking.
To cook – preheat the oven to 200C/Fan 180/Gas 6. Cover the stuffing with foil and cook for approximately 30 minutes. Remove the foil and cook for a further 10 minutes.
This stuffing recipe is very versitile. If you don’t like or fancy adding cranberries, omit them from the recipe and make a Chestnut and Sausagemeat Stuffing. The same applies to the chestnuts. Omit them and make a Cranberry and Sausagemeat Stuffing. Alternatively, you can just make a Sausagemeat and Herb Stuffing. Just remember, you will have less mixture.