Richard Corrigan shows how you too can make delicious stuffing balls with ease, perfect for a side dish, or part of a family feast.
- 1 medium onion (finely chopped)
- 1 clove garlic (finely chopped)
- 50 g unsalted butter
- 300 g breadcrumbs
- 100 ml cream
- 300 g good sausagemeat
- 1 sprig of thyme (leaves removed)
- 6 dried prunes (chopped)
- 6 dried apricots (halved)
- 4 dates (chopped)
- 12 slices pancetta (or one piece per stuffing ball)
- In a mixing bowl, pour the cream over the breadcrumbs and set to one side.
- In a saucepan, melt the butter and sweat the onion, garlic and thyme.
- Mix the sausagemeat, prunes, apricots, dates with the sweated onion, garlic and herbs and the breadcrumbs and cream. Mix really well; it's easiest if you use your hands to do this.
To shape the stuffing ball mix:
- Take some mixture and roll it between the palms of your hands. The stuffing ball should be about the size of a golfball.
- Take a piece of pancetta, and wrap it around the outside of the stuffing ball.
- Place in the oven for the last 15-20 minutes at 180°C (350°F, Gas 4).