Apricot and Hazelnut Stuffing Balls

Name: Apricot and Hazelnut Stuffing Balls
Yield: 12 - 14
Ingredients: 1 small onion finely chopped; 30g unsalted butter; 30g blanched hazelnuts roughly chopped; 100g dried apricots chopped; 50g sourdough breadcrumbs; Large sprig rosemary finely chopped; 1/2 lemon zest only; 1 egg beaten; 12-14 rashers streaky bacon or pancetta; 250g sausages

Drogo

Servings

12 - 14

If you're looking for a stuffing with plenty of flavour and texture, these apricot and hazelnut stuffing balls are hard to beat. Rich, savoury and full of festive ingredients, they combine crunchy hazelnuts, sweet dried apricots and fragrant rosemary for the perfect Christmas stuffing side dish. These apricot stuffing balls offer a delicious balance of sweet and savoury flavours, and you can easily swap the rosemary for thyme or sage to suit your taste.

Ingredients

Apricot, Hazelnut and Rosemary Stuffing Balls

1 small onion finely chopped
30g unsalted butter
30g blanched hazelnuts roughly chopped
100g dried apricots chopped
50g sourdough breadcrumbs
Large sprig rosemary finely chopped
1/2 lemon zest only
1 egg beaten
12-14 rashers streaky bacon or pancetta
250g sausages

Directions

Method

Step 1, Heat a frying pan and add a splash of oil or a slice of butter and fry the onion gently, until soft - around 10 minutes. Allow to cool.
Step 2, Combine all the other ingredients except the bacon or pancetta in a mixing bowl and add the onions. Mix well and divide into 12-14 balls.
Step 3, Lay a slice of streaky bacon or pancetta on a work surface and use a butter knife to gently ‘scrape’ it to stretch it out a little. Wrap each piece of bacon around a stuffing ball.
Step 4, Cook the stuffing balls at 160C for 30 minutes, turning once (this works well with our roast capon - add them to the roasting tray for the final 30 minutes of cooking time).