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Chestnut Cranberry Stuffing Balls
STUFFING. Our favourite bit of any roast dinner, stuffing can be surprisingly easy to do badly. Stick with this tried and tested easy recipe though, and you can’t go far wrong. The cranberry sauce gives them a really nice kick of sweetness. You’ll love ‘em.
- 3 cups chestnuts (we use Merchant Gourmet)
- A decent glug of olive oil
- 2 cups shallots (finely chopped)
- 4 cloves garlic (finely sliced)
- 1/2 cup cranberry sauce
- 1/2 cup oats
- Salt & pepper
- Food processor
- Frying pan
- Mixing bowl
- Greased baking tray
Put the chestnuts in a food processor and whizz into crumbs.
Put some olive oil in a frying pan and heat it up.
Add the shallots and cook until translucent.
Add the garlic and stir round until the shallots have started to caramelise.
Turn the heat to very low, pour in the chestnut crumbs and stir round so everything is mixed together.
Add the cranberry sauce and stir that round until the mixture is a thick, clumpy paste
Add the oats and stir round.
Pour the mixture into a bowl, let it cool down, then roll the mixture into ping pong sized balls.
Put the balls on to a greased baking tray, brush with olive oil and sprinkle with salt and pepper. Bake at 200℃ (392℉) for 20 minutes.
Serve with all the trimmings!