Sausage, Pancetta and Sage Stuffing Balls

I am a huge fan of stuffing and think it’s a crucial part of a good holiday meal.  I tend to cook my stuffing separately these days as when you stuff the turkey with it, it increases the overall cooking time which can make the turkey meat dry. 

Serves 6 

Ingredients:

  • 200g /  3/4 cup Pancetta cubes 

  • 1lb /16oz Sausage meat

  • 2 tbsp fresh sage chopped (or 2 tsp dried sage)

  • Zest of 1 orange

  • 3 cups of bread crumbs or cubes 

  • 2 eggs

  • Salt and pepper

  • 1 cup / or 1 onion finely chopped 

Method:

Start by adding the pancetta to a frying pan and cook until crispy then take off the heat.

In a large bowl add all the other ingredients, and then the pancetta.  Mix together well with a spoon or using your hands I find it easier. Roll into large meatballs and place on a baking tray. Pop into a preheated oven at 350f / 180c for 20-25 minutes until cooked through. 


You can make the stuffing mixture a day in advance and keep it in the fridge so it’s ready for turkey day, or you can even cook it the day before and reheat it on turkey day. 

American, British, Christmas, pork, Sides, thanksgivingcaroline artissstuffing, sausage, sage, pancetta, Thanksgiving, Christmas, holidaysComment