Fried stuffing balls
Item 1 of 1
- Side
- 8
- 30 minutes
Alyn Williams' stuffing ball recipe is a novel and simple way to serve stuffing — you can even serve them as a warm canapé with a bowl of cranberry sauce. Alyn serves these balls alongside his Christmas turkey recipe, but they would work equally well with another roast meat of your choice.
First published in 2015
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Ingredients
Metric
Imperial
Stuffing
- 200g of turkey mince
- 200g of sausage meat
- 1 onion, finely diced
- 10 sage leaves, finely chopped
- salt
- vegetable oil, for deep-frying
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
To make the stuffing, place a saucepan on a medium heat. Once hot, add a dash of oil and the diced onions and chopped sage. Sweat for 10-15 minutes until the onions are soft and translucent, without any colour
- 1 onion, finely diced
- 10 sage leaves, finely chopped
2
Remove the pan from the heat and allow the mix to cool. Combine the turkey mince and sausage meat in a bowl with the sage and onion mix, season with salt and stir thoroughly to combine. Roll the mixture into walnut-sized balls, place on a tray and refrigerate to help them set
- 200g of turkey mince
- 200g of sausage meat
- salt
3
Prepare three separate bowls containing the flour, eggs and breadcrumbs for coating the balls
- 75g of flour
- 2 eggs
- 100g of breadcrumbs
4
Preheat a deep pan of vegetable oil or a deep-fryer to 170˚C
- vegetable oil, for deep-frying
5
Coat the balls by lightly rolling in the flour, then the eggs, then the breadcrumbs. Repeat the step with the eggs and breadcrumbs for a crispier coating
6
Carefully lower the stuffing balls into the hot oil and fry until golden brown - this should take 3-4 minutes. Remove from the oil and drain on absorbent kitchen paper
7
Season lightly and serve alongside your roast dinner, or as a warm canapé with a touch of cranberry sauce
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