While a typical sage & onion stuffing might be the most popular accompaniment to a roast turkey, our personal pick is to make some gorgeous sausage stuffing balls to serve alongside our Christmas dinner. With Thanksgiving just around the corner it's high time we shared our favourite recipe with you, adapted from one by the UK's queen of cooking: Mary Berry. This recipe is enough to make approximately 16 stuffing balls, but can also be packed into the neck end of a 6-7lb turkey if you prefer it that way.
You will need:
3 tbsp butter (plus a little extra for greasing)
1 large onion, finely chopped
2 packs Parker's Cumberland Sausage, removed from skins (we also recommend trying it with Lincolnshire, just cut back on the parsley and sage below!)
1 cup white breadcrumbs
1 large lemon, juice and finely grated zest
3 tbsp fresh parsley
1 tbsp fresh sage
Salt and pepper to season
1 tbsp vegetable oil
Preheat the oven to 400°F.
Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and pepper.
Wet your hands and shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray. Bake for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with aluminium foil. If you've got space in the roasting pan, you can pop the fried balls right alongside your turkey for an even fuller flavour.