It’s back! You can browse recipes and add ingredients straight into your groceries basket with our shopping tool – shopping has never been so easy.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Traditional stuffing gets a makeover with the help of flavourful Parmesan, smoky nduja, and sourdough breadcrumbs, it's a stuffing unlike anything you've tried before. See method
of the reference intake
Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Add the garlic, fry for 1 min, then tip into a bowl and leave to cool for 5 mins.
Add the breadcrumbs, Parmesan, nduja, egg, herbs, apricots and nutmeg to the onions; season. Mix well until the mixture is combined and sticks together. Shape into 12 ping-pong-sized balls and transfer to the fridge for 10 mins.
Preheat the oven to gas 5, 190 ̊C, fan 170 ̊C. Put the stuffing balls on a nonstick baking sheet and brush with 1 tbsp oil. Roast for 20 mins until piping hot, and golden and crisp on the outside. When cooked, a metal skewer inserted into the centre will feel hot to the touch when removed. Transfer to a serving dish, leaving any excess oil on the tray.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas sides recipes
Before you comment please read our community guidelines.