Chestnut, Prune and Sage Stuffing Balls
Stuffing balls make an excellent accompaniment to turkey. They are quick to prepare and cook but impressive.
Portions: 8-12 Portions
Preparation: 10 minutes
Cooking: 20-30 minutes
Ingredients
Stuffing
- 300g wild boar or pork sausage mince (you may use meat from high quality sausages if you like)
- 75g prunes, seeds removed and finely chopped
- 100g cooked chestnuts (vacuum packed or canned chestnuts)
- 3 tbsp sage leaves, shredded
- 30ml cognac (optional)
- pinch maldon salt and freshly ground black pepper
- olive oil
Method
- Preparation: Place all the ingredients in a bowl and mix them together vigorously until well combined.
- Make the mixture into firm large golf sized balls and wrap them in foil coated with olive oil.
- To Cook: Place the sausage balls on the rack of a moderate barbecue or oven and leave them to cook for 20-30 minutes.
- To Serve: Remove the foil from the stuffing balls and serve with your roast turkey.