STUFFING BALL RECIPE RECIPES

Name: Chestnut, bacon & cranberry stuffing
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Makes 24 stuffing balls
Cuisine: British
Ingredients: 100g dried cranberries; 50ml ruby port; 1 small onion, chopped; 2 rashers unsmoked back bacon, cut into strips; 50g butter; 2 garlic cloves, chopped; 450g sausagemeat; 140g fresh white or brown breadcrumbs; 2 tbsp chopped fresh parsley; ½ tsp chopped fresh thyme leaves; 140g peeled, cooked chestnuts, roughly chopped; 1 medium egg, lightly beaten

CHESTNUT, BACON & CRANBERRY STUFFING RECIPE | BBC GOOD FOOD

Chestnut, bacon & cranberry stuffing recipe | BBC Good Food image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories Side dish

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield Makes 24 stuffing balls

Number Of Ingredients 12

Ingredients

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind – I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.65 milligram of sodium

STUFFING BALLS RECIPE - FOOD.COM

Stuffing Balls Recipe - Food.com image

This is an heirloom recipe made by many members of my family. It can be made ahead of the holidays and the balls frozen. One less job at the end. We always formed the stuffing into balls so they were easy to serve individually, easy to grab a cold stuffing ball as leftovers. My Grandma made extra to freeze and use for stuffed chicken breasts later. Grandma always said to try and get a little bit (a speck) of poultry seasoning on each piece of bread. If you like to stuff a bird with it, just place the stuffing balls in the cavity loosely. Unsure of yield. Times do not allow for day of bread getting stale. I always mix mine in a large roasting pan.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 batch

Number Of Ingredients 13

Ingredients

2 loaves white bread
2 eggs
1 cup milk
1 cup water
1/4 cup butter
2 stalks celery, chopped
1 large onion, chopped
1 small green pepper, chopped
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
2 teaspoons ground sage
1 1/2-2 teaspoons poultry seasoning

Steps:

Open the loaves of bread and allow the bread to get stale for a day.
Tear the bread into 1-1/2" pieces including the crusts.
Beat the eggs with the milk and water; sparingly, drizzle this mixture over the bread and mix it in just to moisten.
Saute the celery, onions, and green pepper in the butter until translucent. Salt and pepper to taste.
Add the warm celery and butter mixture to the bread.
Add the parsley and sprinkle in a little rubbed sage.
Cover lightly with poultry seasoning.
Gently toss with your hands.
Gently push the stuffing mixture into the corner of your mixing pan and allow to sit for 30 minutes to absorb the liquid in the bread.
Form the stuffing into small balls similar to a baseball.
You may freeze the balls at this point by arranging on a baking sheet and flash freezing.
When frozen, place stuffing balls in the bread bag wrappers.
When ready to bake, place balls in a 9 x 13 inch pan with about 1/4" hot broth in the bottom of the pan.
You can bake them frozen or defrosted, adjust your time accordingly.
Bake at 350 degrees Fahrenheit for about 30 minutes, basting a few times until browned.

Nutrition Facts : Calories 2938.4, FatContent 91.7, SaturatedFatContent 43.9, CholesterolContent 528.2, SodiumContent 4843.2, CarbohydrateContent 440.1, FiberContent 25.6, SugarContent 44.7, ProteinContent 85.8

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