Sourdough Stuffing Balls With Rosemary & Cranberries
There are two types of stuffing that we’ve come across: dry and crumbly, or crisp on the outside, moist in the middle and full of flavour! And the latter perfectly describes our Sourdough Stuffing Balls, laced with rosemary flavour and studded with sweet cranberries. So if you are looking for an easy, but delicious addition to your holiday meal (or Sunday roast), look no further and put your stale sourdough to good use! This is the best stuffing for a Christmas or Thanksgiving meal that will look great on a plate too!
Equipment
- Food Processor or Powerful Smoothie Maker
Ingredients
- 40 g butter
- 2 brown onions finely chopped
- 2 sprigs rosemary finely chopped
- 125 g stale sourdough crusts removed, cut into cubes
- 20 g dried cranberries roughly chopped
- 1 egg large
- salt and pepper to taste
Instructions
- Add chunks of stale bread cubes to a food processor or a powerful smoothie maker and blitz it into fine crumbs. Tip them into a large mixing bowl and set them aside.
- Preheat the oven to 200°C Fan. Line a baking tray with parchment paper or aluminium foil.
- Melt butter in a large frying pan. Add the onions and rosemary and sautee over low-medium heat for 5-7 minutes, until the onion starts to soften. Leave them to cool down slightly.
- Add the cooled onion mixture, egg and cranberries to the breadcrumbs. Season the bread mixture with salt and pepper.
- Mix everything well. Shape 6-8 golf ball-sized balls of stuffing and place them onto the prepared baking dish.
- Bake in the preheated oven for 20-25 minutes until golden brown.
Nutrition
Calories: 140kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 180mgPotassium: 92mgFiber: 1gSugar: 5gVitamin A: 208IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!