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Prep
30 Minutes
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Cook
40 Minutes
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Ready In
70 Minutes
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6 servings
Ingredients
Directions
Lots of Ballakelly customers have been asking for our sausage meat and a recipe to make their Christmas Stuffing, so we've adapted the following recipe from the BBC Good Food website. Don't put sausage meat inside your turkey as it won't cook properly - roll it into tasty stuffing baubles and serve with a Ballakelly joint instead!
| Servings | Prep Time | Cook Time |
| 6 People | 30 Minutes | 40 Minutes |
| Servings | Prep Time |
| 6 People | 30 Minutes |
| Cook Time |
| 40 Minutes |
Ingredients
- 2 Rashers Unsmoked Ballakelly Back Bacon Cut into Strips
- 450 Grams Ballakelly Sausage Meat
- 1 Whole Small Onion
- 2 Whole Gralic Cloves Chopped
- 140 Grams Fresh White or Brown Breadcrumbs
- 1 Whole Medium Egg Lightly Beaten
- 2 tbsp Fresh Parsley Chopped
- 1/2 tsp Fresh Thyme Leaves Chopped
- Optional Extra's
- 100 Grams Dried Cranberries
- 50 Ml Ruby Port
- 140 Grams Cooked Chestnuts Peeled & Roughly Chopped
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Ingredients
Servings:
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Instructions
- Optional - Soak the cranberries in the port for an hour
- Fry the onion and Ballakelly bacon in the butter, until the onion is tender and bacon is cooked
- Add the garlic and fry for another minute or so
- Cool slightly, then mix in the remaining ingredients using your hands, adding enough egg to bind
- Fry a knob of the stuffing in a little butter, taste and adjust the seasoning if necessary
- Roll the stuffing into 4cm baubles
- Roast the stuffing baubles in hot fat (either around your joint/turkey or in a separate roasting tin) for 30-40 minutes, until crisp and browned
- Serve and enjoy with your Ballakelly Farm Christmas, meat joint ... or a turkey
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Footnotes
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Cook's Note:
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Editor's Note: