Sage and onion stuffing balls

Perfect with a roast!

Aprons on? Let‘s Cook!

20 mins
50 mins

Christmas isn’t Christmas without stuffing, and lots of it! These stuffing balls aren’t the standard bread stuffing but are a delicious and fun alternative to make.  For these you first need to make cornbread, a cake made with milled corn. You then have the fun of crumbling it all up and reassembling into balls, perfect for rolling in gravy or dipping into cranberry sauce. They make a great option for getting a variety of veg in, and even a bit of fruit!

Ingredients

Cornbread ingredients:

  • 75g flour (we used sorghum flour but you can use any plain flour)
  • 125g polenta
  • 1/2tsp salt
  • 10g baking powder
  • 1tsp honey/maple syrup
  • 50ml olive oil
  • 175 ml milk (or dairy free alternative)
  • ½ tsp vinegar
  • 2 eggs, beaten

Stuffing ingredients:

  • 200g mushrooms, finely chopped
  • 1 stick celery, finely chopped
  • 2 medium onion, finely chopped
  • 3 cloves garlic, finely chopped or grated
  • A good handful of sage leaves (about 25-30), chopped
  • 30g pumpkin seeds, chopped
  • 40g dried cranberries
  • 2 eggs
  • 12g milled flaxseeds
  • 250ml stock

Equipment

  • Scales
  • Mixing bowl x2
  • Whisk
  • Measuring spoons
  • Chopping board & knife
  • Baking tin around 20cm
  • Baking tray
  • Baking paper
  • Frying pan
  • Wooden spoon
  • Spatula

Allergens

Egg

Directions

1 Preheat your oven to 180c / 200c non-fan / gas mark 6. Grease and line a 20cm baking tin and a baking tray with parchment
2 In a mixing bowl, mix together the dry ingredients, leaving a well in the centre. Add the wet ingredients (honey/maple syrup, oil, milk, vinegar and eggs) and whisk until combined
3 Pour the batter into the prepared tin and bake in the oven for 20-25 minutes until the top is golden. When cooked, remove from the oven to cool
4 While the cornbread cools, heat a splash of olive oil in a frying pan. Add the mushrooms, celery, onion and garlic, cook for 5 minutes until soft. Next add the chopped sage and cook for another 2 minutes. Set this aside to cool
5 While the veg cools, chop the pumpkin seeds and add to a large mixing bowl along with the cranberries, finely crumbled cornbread, eggs, flaxseeds and veg stock and mix with a spoon. Once the veg has cooled, add it to the mixture too
6 Make sure the mixture is cool enough to touch before squishing and shaping it into golf ball sized balls - it should make around 18-20 balls
7 Place the balls on the lined baking tray and drizzle with olive oil. Bake for 25 minutes until the outsides are crisp and golden
8 Serve with your usual trimmings and a bit of gravy or cranberry sauce for dipping!

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