Chicken
Sage and onion stuffing balls
This traditional stuffing goes with chicken, game and pork. Despite the dictates of tradition, never stuff your bird – it will slow down the cooking resulting in over-done breast meat. Cook the balls in a separate dish – which has the added advantage that the stuffing gets nice and crispy, and that vegetarians can eat it too. Good additions to this basis recipe: dried chopped prunes or apricots, walnuts, hazelnuts or pine nuts.
Ingredients
- 6 thick slices dry bread
- 1 onion, peeled and roughly chopped
- 12-15 sage leaves
- 25g butter, chilled and diced
- 1 egg
- salt and pepper
Method
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Step 1
Tear up the bread slices and put them in a food processor together with chopped onion, sage leaves, diced butter and pulse a few times (don't over-process the stuffing mixture or the onion will taste bitter and the texture will be lost to a purée) then add seasoning and egg for a final pulse.
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Step 2
Take small handfuls and fashion lightly into balls the size of large walnuts.
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Step 3
Sit in an oven proof dish and bake for 20-30 minutes.
