Michelin star chef and family favourite Tom Kerridge reveals his secret weapon for the main event of the biggest family day of the year, his incredible home-made stuffing balls.
INGREDIENTS makes 12 balls
800g sausage meat
350g cooked dice onion
100g cooked diced chestnuts
75g dried breadcrumbs
5 sage leaves, chopped
2 tsp salt
3 tsp cracked black pepper
100g dried cranberries
8 juniper berries, chopped
METHOD
- Add the cooked diced onion to the sausage meat in a large bowl and mix in to help loosen the sausage meat.
- Mix in the remaining ingredients (add about ¾ of the breadcrumbs to start with and then more if needed).
- When mixed, divide and shape into 12 balls, each about the size of a golf ball.
- Heat a small amount of oil in a frying pan to a medium heat. Add the meat balls and regularly turn the balls whilst cooking until golden brown all over and cooked all the way through - around 15 mins should be enough. Don’t overcrowd the pan, cook in two batches if required.
- Once cooked lift out of the pan and rest, then serve.
TOM’S TIP: You can substitute the cranberry and juniper berries for the dried fruit of your choice.
