Sides
Herby Apple & Chestnut Stuffing Balls
Recipe by Greens of the Stone Age
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These Herby Apple and Chestnut Stuffing Balls are packed full of Christmas flavour. Plus they’re both gluten-free and vegetarian, meaning any guests with allergies can join in with the festive fun too.
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- 2 tbsp olive oil or butter
- 150g pre-cooked whole chestnuts (finely chopped)
- 1 onion (finely chopped)
- 2 apples (peeled, cored, grated)
- 3 Leaves from 3 sprigs sage (finely chopped)
- 2 Leaves from 2 sprigs thyme (finely chopped)
- 2 Leaves from 2 sprigs rosemary (finely chopped)
- 1 clove garlic (peeled, finely chopped)
- 200g gluten-free sourdough or tiger bread
- 300g gluten-free vegetarian sausages (roughly 8 sausages)
- 1 large egg (whisked)
- 1 Zest of orange plus 2 tbsp of juice
- 1 Zest of lemon
- 1/4 tsp sea salt
- 1/4 tsp coarse ground black pepper
- Few gratings nutmeg
Utensils
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Step 1
Add the olive oil to a large frying or saute pan and saute the chopped chestnuts onions, grated apple, herbs, and garlic for 5 to 10 minutes on a medium heat, stirring occasionally. Transfer to a large bowl and leave to cool.
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Step 2
Whilst the mixture is cooling blitz the gluten-free bread in a food processor into fine breadcrumbs. Add to the bowl along with the remaining ingredients, making sure to break the sausages into smaller pieces first. Using your hands mix together until well combined. Leave for 5 minutes to allow the mixture to soak in any moisture.
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Step 3
Line the crisper basket with baking parchment and set to one side.
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Step 4
Divide the mixture equally into 18 portions using scales. If you aren’t too bothered about size take roughly 2 tablespoons of mixture at a time. Using well oiled or damp hands roll into balls and place onto the lined crisper basket.
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Step 5
Select BAKE, set the temperature to 170°C and time to 20 minutes. Select START/STOP. Once the unit has pre-heated place the crisper basket inside and shut the lid. Bake for 15 to 20 minutes until golden brown and cooked through.
Notes:
If the sausages have a cellulose casing, snip the end and squeeze out the sausage ‘meat’.
For more depth of flavour add 50g-75g of dried cranberries.
Look for vegetarian sausages that are made with pea protein as these tend to be wheat free.
This recipe can be made vegan – just replace the egg with a vegan egg replacer and look for vegan sausages. Make sure the gluten-free bread is vegan too.
