Cranberry & Walnut Stuffing Balls
The perfect roast dinner accompaniment, these cranberry and walnut stuffing balls are deliciously versatile. Why not try them with some bread sauce for dipping, made from our very own Soya and Linseed loaf. Alternatively, try making mini versions as a light bite or tapas dish!
Makes 16 Sunday roast balls
3 slices Vogel’s soya & linseed
1 tbsp butter
1 large onion, finely chopped
150 g streaky bacon, finely chopped
300 g pork sausagemeat
6 fresh sage leaves, finely chopped
40 g dried cranberries, chopped
35 g walnuts, chopped
- Tear the bread into pieces, then whizz to crumbs in a food processor.
- Heat the butter in a frying pan with a splash of oil and fry the onion over a low heat for 15 minutes or until soft and sweet. Stir in half of the breadcrumbs and sauté for 10 minutes until crisp and browned.
- Scrape the mixture into a bowl and leave to cool. Add the rest of the breadcrumbs with the bacon, sausagemeat, sage, cranberries and walnuts and scrunch everything together with your hands to mix.
- Shape the stuffing into balls. You can either chill them in the fridge until needed, or bake straight away.
- Preheat the oven to 200°C (180 fan) | 400°F | gas 6 and line a baking tray with greaseproof paper.
- Spread out the stuffing balls on the baking tray. Bake for 20 minutes or until golden brown and cooked through.
2 large shallots, peeled
1 bay leaf
2 blades mace
1 tsp white peppercorns
700 ml whole milk
5 slices Vogel’s Soya and Linseed
2 tbsp double cream
freshly grated nutmeg
- Stud the shallots with the cloves and put in a small saucepan with the bay leaf, mace, peppercorns and milk. Bring almost to a simmer over a low heat, then take the pan off the heat and leave to infuse for 45 minutes.
- Meanwhile, remove the crusts and tear the bread into small pieces.
- Strain the milk into a clean pan and add the pieces of bread. Cook over a low heat for 10 minutes, stirring occasionally, until thick and creamy.
- Stir in the cream, then taste and season with salt. Pour into a bowl and grate a little nutmeg on top.