Festive, Freeze & Feast: Stuffing

 

Whether you're rolling it into little balls like me or you prefer packing it into a dish, this festive essential can be easily prepped ahead and frozen, ready to please the table on the big day.

Full of rich flavours including warm herbs, toasted pistachios, and tangy dried cranberries, this stuffing recipe is a delicious accompaniment to your turkey and likewise with chicken as well.

 

Ingredients (Serves 8)

20g butter

1/2 onion finely chopped

Pinch of fennel seed

2 sprigs of thyme - picked

500g sausage meat

50g dried cranberries, roughly chopped

50g pistachios, roughly chopped

2tbsp breadcrumbs

 

Method

Melt the butter over a medium heat until foaming and sweat the onions with the fennel seeds until softened and translucent. 

Add the thyme leaves and fry for a further minute. Set aside to cool

Put the sausage meat into a large bowl with the remaining ingredients including the onion mixture and combine together with your hands. Make sure everything is evenly mixed into the sausage meat

Roll into 4cm diameter balls and lay onto a baking sheet covered in greaseproof paper. Freeze for a couple of hours until solid. 

Decant into a labelled freezer bag until you need them. Defrost in the fridge overnight and when you are ready to use, bake in the oven at 180C for 25-30 minutes until cooked through and golden. Serve alongside your turkey or chicken.

 

As always, we hope you enjoy! Be sure to share the finished product with us on our socials @byrubyfoods.