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Stuffing Balls

Stuffing Balls – Tuesday Quick Recipe

Stuffing Balls


Olive Oil

1 tbsp olive oil

1 large onion

Celery Sticks

2 sticks celery (stringed and finely chopped)

Ground Cloves

2 tbsp ground cloves

Dried Apricot

15g dried apricots (roughly chopped)

Peeled Chestnuts

75g peeled chestnuts

75g ground almonds

Wholemeal Bread

100g wholemeal bread, crusts removed and roughly torn (about 6 slices)


Small handful of parsley


Large pinch dried sage



30g unsalted butter


2 tsp ground cinnamon

6 tbsp soft light brown sugar

Plain Flour

Plain flour for dusting


Frying Pan

Frying pan

Food Processor

Food processor

Baking Tray

Baking tray


Heat oven to 200ºC/180ºC fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking tray lined with baking parchment.

Bake in the oven for 25-30 mins until golden and hot through.

These will freeze for up to three months so you can make them before the mad rush of making Christmas day dinner starts.

Note if you are freezing ahead of time ensure you defrost fully before reheating.

What’s your favourite Christmas recipe?  Let us know in the comments below.  Or if there’s a recipe you would like to see here, feel free to email us.