Stuffing Balls

A roast dinner isn’t the same without stuffing, these little balls are so easy to make and are great for using up leftover bread. You can make them in advance and freeze them so you always have some ready to pop in the oven.

Makes 18-20 stuffing balls

Ingredients

• 170g Breadcrumbs

  1 tsp Dried Rosemary

  1 tsp Dried Thyme

  1 tsp Dried Parsley

  1 tsp Dried Sage

  1 Onion, diced

  2 Cloves Garlic, crushed

  200ml Vegetable Stock

Method

1. Combine the breadcrumbs and dried herbs together in a bowl, and season with some ground black pepper and a pinch of salt. This mix can be stored in an airtight jar or tub for weeks until needed.

2. When you are ready to make your stuffing, heat a small saucepan and add a tablespoon of vegetable oil. Add the diced onions and garlic and sweat over a low heat until soft and translucent. Add these to the breadcrumb mix and mix well.

3. Gradually add the vegetable stock until a soft dough forms. Depending on how dry your bread was when making the breadcrumbs will change how much liquid is needed. 

4. Roll the stuffing mix until roughly 18-20 small balls, compressing them so they hold together. Spread out on a lined baking tray. 

5. If you are making these ahead of time, freeze on the tray, then when solid, transfer to a freezer bag to cook as and when you like.

6. Bake at 180 degrees Celsius fan for 20 minutes if fresh, or 30 minutes if frozen, until golden and crispy. Serve straight away.

Recipe courtesy of Rowen Halstead

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