Christmas Stuffing Balls
This Christmas Stuffing Balls recipe gives you the best bits of stuffing: crisp edges, a soft middle and plenty of savoury flavour. Apple keeps the bread mixture moist, while sage and a handful of dried cranberries make it feel right at home beside Christmas chicken, turkey or gammon.
For a hot South African Christmas, separate stuffing balls are practical: they bake quickly in one tray, without needing a large bird in the oven. Serve them with cold sliced gammon and crunchy salads for a lighter festive spread.
Use slightly stale bread for a mixture that holds together without turning pasty. You can shape the balls the day before, then bake them shortly before everyone sits down to eat.
Ingredients
For the stuffing balls
Instructions
- 1Heat the oven to 200 °C, or 180 °C fan-assisted. Lightly grease a large baking tray.
- 2Melt the butter in a frying pan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened but not browned.
- 3Add the grated apple, garlic and sage. Cook for another 2 minutes, then remove from the heat and leave to cool for about 10 minutes, until no longer hot.
- 4Put the breadcrumbs, cranberries and parsley in a large bowl. Add the cooled onion mixture, eggs, pepper and salt, if using.
- 5Pour in 75 ml stock and mix thoroughly. Leave for 5 minutes so the bread can absorb the liquid. Squeeze a little mixture in your hand: it should hold together without dripping. If it crumbles, add more stock, 15 ml at a time, using only as much as needed.
- 6With lightly dampened hands, firmly shape the mixture into 18 evenly sized balls, roughly the size of a golf ball. Arrange on the prepared tray with a little space between them.
- 7Bake for 25–30 minutes, turning carefully after 20 minutes, until golden, crisp outside and set in the middle. The centre should reach at least 74 °C on a food thermometer.
- 8Leave on the tray for 5 minutes to firm up, then transfer to a serving platter and serve warm.
Nutrition (per serving)
- Calories
- 280 kcal
- Carbohydrates
- 40 g
- Protein
- 7 g
- Fat
- 10 g
- Saturated fat
- 5 g
- Sugar
- 15 g
- Fibre
- 3 g
- Sodium
- 470 mg
- Cholesterol
- 80 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Shape the balls up to 24 hours ahead, cover and refrigerate promptly. Bake straight from the fridge, allowing a few extra minutes and checking that the centres reach 74 °C.
- Very fresh bread can make dense stuffing. Tear it into pieces and dry it in a 140 °C oven for 10–15 minutes without browning, then cool before blitzing.
- For a summer Christmas spread, pair these with cold gammon, roast chicken and crisp salads. Keep chilled dishes refrigerated until serving.
- Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the temperature is above 32 °C. Eat within 3 days and reheat until piping hot throughout.
Frequently asked questions
Can I freeze Christmas stuffing balls?
Yes. Bake them, cool promptly and freeze in a sealed container for up to 2 months. Defrost overnight in the fridge, then reheat at 180 °C until the centres reach 74 °C. Cover loosely with foil if they brown too quickly.
Why is my mixture falling apart?
The bread may need more moisture or more time to absorb it. Add stock a tablespoon at a time, rest for 5 minutes and squeeze the balls firmly when shaping. If the mixture feels wet and slumps, mix in a few extra breadcrumbs.
Can I use dried sage instead of fresh?
Yes. Replace the 15 ml fresh sage with 5 ml dried rubbed sage. Keep the parsley fresh if possible, and use vegetable stock suitable for vegetarians if serving these as a meat-free side.
