Description
Delicious Chestnut and Cranberry Stuffing Balls made with pork sausage meat, dried cranberries, and cooked chestnuts. These flavorful stuffing balls are golden brown, juicy, and perfect as a side dish for festive meals or everyday dinners.
Ingredients
Scale
Main Ingredients
- 350 g pork sausage meat
- 75 g dried cranberries
- 180 g cooked chestnuts, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 220C / 200C fan / gas mark 7 / 425F and grease a large oven tray suitable to hold all the stuffing balls.
- Mix Ingredients: Place the pork sausage meat, dried cranberries, and finely chopped cooked chestnuts into a large bowl. Using your hands, mix everything thoroughly until well combined.
- Form Balls: Divide the mixture evenly into 16 portions. Shape each portion into a ball and place them onto the greased oven tray, spaced evenly.
- Bake: Place the tray in the preheated oven and cook the stuffing balls for 25 minutes, or until they are golden brown on the outside and cooked through on the inside.
Notes
- To cook the mixture in an oven dish instead of balls, grease a deep-sided dish (approx. 15 x 24 cm / 6 x 10 inches), press the mixture evenly into the dish, and bake for 30 minutes until the top is brown and cooked through.
- To stuff into poultry like turkey, chicken, or duck, prepare the mixture as described but stuff it directly into the bird’s cavity. Cook according to your usual stuffed bird cooking instructions, ensuring the stuffing reaches a safe temperature and is piping hot inside.
- Make sure the chestnuts are finely chopped for even texture and easier shaping.
- Use pork sausage meat with good seasoning to enhance flavor and avoid adding extra salt.
- Allow balls to rest for a few minutes after baking before serving for better juiciness.
Nutrition
- Serving Size: 1 ball
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 40 mg
