COZMO

WESTERN CUISINE

Chestnut and Cranberry Stuffing Balls

Side Dish

Chestnut and Cranberry Stuffing Balls are flavorful and festive side dishes commonly prepared for holiday meals, particularly Thanksgiving and Christmas.

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25g unsalted butter
2 onions, finely chopped
2 sticks celery, finely chopped
3 sprig/s rosemary,leaves finely chopped
1/4 x 20g pack thyme, leaves finely chopped
85g dried cranberries
312g Cooks' Ingredients Dried White Breadcrumbs (2.5 x 125g packs)
2 x 180g packs whole chestnuts, finely chopped
25g pack flat leaf parsley, leaves finely chopped
2 British Blacktail Free Range Large Eggs, beaten
Vegetable oil, for brushing

Preheat the oven to 180°C, gas mark 4. Heat the butter in a frying pan and cook the onion and celery together for 4-5 minutes, until beginning to soften. Stir in the rosemary and thyme, cook for 1 minute more, then cool.
Meanwhile, place the cranberries, breadcrumbs, chestnuts and parsley in a large bowl and mix together.
Combine the cooled onion-celery mix with the breadcrumb mix, then add the eggs and 150ml water. Mix well for a soft texture that comes together when pressed with your hands. Season well.
Line a large baking tray with baking parchment. Using damp hands, shape the mixture into 32 small balls and place them on the tray. Brush with a little oil, then bake for 15-20 minutes, until golden and crunchy