Herby Stuffing Balls

Herby Stuffing Balls

This is a brilliantly basic, traditional stuffing recipe full of herby flavour, ideal for any festive feast! So leave the box of Paxo stuffing mix and give this a go!

You can totally customise this recipe to how you like stuffing - add dried fruits, spices, different herbs or a fresh zest of orange or lemon!

 

Makes about 10 stuffing balls:

Roughly 6 slices of bread that’s a few days old blitzed into breadcrumbs in the food processor - use whichever bread you prefer - sourdough, gluten free or our delicious Vegbred - they all work!

2 onions or 3 shallots, peeled and finely sliced

4 cloves of garlic, peeled and grated

10 sage leaves, finely chopped

3 sprigs of rosemary, stalks removed and finely chopped

1 tablespoon of butter, room temperature

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

1. Pre-heat the oven to 180c / 340f / gas mark 4 and line a baking tray with a piece of greaseproof paper and set aside.

2. Put the breadcrumbs into a large mixing bowl and set aside.

3. Place a frying pan on a medium heat, pour in a little olive oil and scatter in the chopped onions and garlic. Allow them to gently sizzle for 10 minutes until they soften and start to caramelise a little around the edges.

4. Add the herbs to the pan, season with a good pinch of salt and pepper and mix into the onions. Continue to cook for another minute or two then set aside.

5. Scoop the onion and herb mix to the the bowl of breadcrumbs, add the butter and pour in about 1 tablespoon of olive oil.

6. Once the mix is cool enough to handle, with clean hands mix everything together really squidging the ingredients together so that all the flavour goes into the breadcrumbs.

7. Have a little taste to check that you’re happy with how it tastes - at this stage you can add extra flavours and seasoning to your liking.

8. When the mix is well combined you should be able to gather a handful and form a ball shape.

9. Roll individual balls of stuffing, roughly the size of a golf ball until the mix is all used up. Lay the stuffing balls on the baking sheet with a finger width gap in between each one.

10. Put the tray in the oven and bake for 25 minutes until they turn golden brown.

 

Serve them warm with the big feast along with everything else and if you’re lucky enough to have any leftovers - stuff one into a sandwich!