Christmas stuffing

Name: Mary Berry's Christmas stuffing
Prep time: PTPT0H30MM
Total time: PTPT1H0MM
Yield: 16
Cuisine: Pork
Ingredients: ; 40g/1½oz butter , plus extra for greasing; 1 large onion , finely chopped; 700g/1lb 9oz pork sausage meat; 150g/5½oz fresh white breadcrumbs; 1 large unwaxed lemon , juice and finely grated zest; 3 tbsp chopped fresh parsley; 1 tbsp chopped fresh sage; salt and freshly ground black pepper; 1 tbsp vegetable oil; 

Ingredients

40g/1½oz butter, plus extra for greasing
1 large onion, finely chopped
700g/1lb 9oz pork sausage meat
150g/5½oz fresh white breadcrumbs
1 large unwaxed lemon, juice and finely grated zest
3 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
salt and freshly ground black pepper
1 tbsp vegetable oil

Cooking Method

Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 200C/180C Fan/Gas 6.
Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
Serve with roast turkey, roast chicken, or other roast meat.

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Mary Berry's Christmas stuffing

Ingredients

Cooking Method

The Woodland Pig Co.