A Fabulous Celebration Stuffing
I make this stuffing at Christmas and Easter and usually form it into balls before roasting in the oven for 25 -35 minutes until golden brown.
Ingredients
100g Onion but preferably banana shallots chopped small
100g Chestnut mushrooms chopped small
3 tbsp vegetable oil
100ml chicken stock
200g Lincolnshire sausage meat
Salt and pepper
150g Ready to use chestnuts chopped
1 egg
25g fresh white breadcrumbs
Zest of 1 lemon
1 tbsp fresh sage and 1 tbsp fresh parsley chopped
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Preparation
In a medium saucepan or frying pan heat the oil then add the onion and fry until soft and golden then add the mushrooms and fry for a further few minutes.
Add the chicken stock and bring to the boil then simmer until it is greatly reduced and the stock is almost evaporated.
Take from the heat then season and taste.
Add all other ingredients, mix well (and I often use my hands for this) then form into golf sized balls. (makes 12-15)
Place on a lightly greased baking sheet then cook for 25-30 minutes at 200 degrees c until golden brown.
If you want to get ahead this stuffing can be frozen once formed into balls then cook from frozen adding a few minutes to the cooking time.
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