Apricot and Hazelnut Stuffing Balls

Rated 5.0 stars by 2 users

Author:

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

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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).

Recipe Note

What is the Best Christmas Stuffing?

When it comes to creating the perfect festive feast, the best Christmas stuffing often combines traditional flavours with seasonal ingredients.

Rosemary Stuffing

A classic rosemary stuffing is a popular choice, bringing a fragrant, savoury flavour that pairs beautifully with roast turkey, capon and chicken.

Hazelnut Stuffing

For something a little different, hazelnut stuffing adds a rich, nutty texture and works particularly well alongside pork or vegetarian Christmas dishes.

Stuffing Balls

Many home cooks also enjoy making a stuffing balls recipe during the festive season, as stuffing balls are easy to prepare ahead of time and serve neatly with a traditional Christmas dinner.

Can Christmas stuffing be made in advance?

Yes, Christmas stuffing can usually be prepared up to 24 hours ahead and stored in the fridge before cooking.

Why is Stuffing called Stuffing?

Stuffing gets its name because it was traditionally used to "stuff" the cavity of a turkey, chicken or other poultry before roasting. Although it's now often baked separately or made into stuffing balls, the name has stuck. In some countries, stuffing cooked outside the bird is known as dressing.

Whether you prefer a classic herb stuffing, a hearty rosemary stuffing, or a flavourful hazelnut stuffing, the right Christmas stuffing can elevate your holiday meal and become a family favourite year after year.