Sides
Cranberry & Chestnut Stuffing
Recipe by Ninja Kitchen
Tip: Cooking Mode
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These moist stuffing balls are a welcome side to a festive dinner.
TIP Use wet hands to form stuffing balls.
Compatible with
Cooking mode
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- 50g dried cranberries
- 25g dried apricots
- 2 tbsp port
- 20g butter
- 1 large red onion, peeled
- 1 garlic clove, peeled
- 100g sliced bread, crusts removed and torn in chunks
- 1 tbsp fresh thyme leaves
- 180g cooked ready peeled chestnuts
- 6 herby sausages, skinned
- salt and pepper to taste
Utensils
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Step 1
In a bowl, add cranberries, apricots and port and leave to soak for 30 minutes.
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Step 2
Install the chopping blade in the Precision Processor® Bowl. Add onion and garlic in bowl and select CHOP 2 times or until onion is finely chopped.
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Step 3
Melt butter in a frying pan. Remove onion from bowl and fry gently until the onion is soft but not brown. Stir occasionally. Turn off heat.
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Step 4
Meanwhile add bread, thyme leaves, chestnuts and apricots and select HIGH, process until broken up.
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Step 5
Then add cranberries, port, sausages, seasoning and fried onions. Select CHOP 1-2 times until the mixture is well combined. Make stuffing by shaping the mixture into balls about 4cm in diameter or use to stuff a turkey. Place in fridge for 1 hour to firm up.
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Step 6
Preheat oven to 190˚C.
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Step 7
Place balls onto a greased baking tray. Cook for 25-30 minutes. The stuffing should be brown on the outside and cooked through.
