Stuffing Balls
Serves 6-8
3 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1/2 loaf multi-grain bread (toast sliced)
1/2 cup prepared Alison’s Pantry Fruit Mince – Kiwi Style
1/2 cup chopped Alison’s Pantry walnuts
1/4 cup chopped fresh parsley
2 small eggs, lightly beaten
Salt and freshly ground black pepper
Streaky Bacon
1. Preheat oven to 190°C. Heat oil in a saucepan, add onion and garlic and cook over a moderate heat for 5-10 minutes until soft but not browned. Remove to cool.
2. Cut the bread into small cubes (you should have around 7 cups full); combine in a large bowl with the cooked onion mixture.
3. Stir in fruit-mince, walnuts, herbs and beaten egg to bind mixture. Season with salt and pepper to taste and mix well.
4. Roll stuffing mixture into even sized balls, wrap each ball in a strip of streaky bacon and roast in an oven pan for approximately 20 minutes or until the bacon is cooked.
Tip: To make a vegetarian-friendly Stuffing Loaf, pack mixture into a lightly oiled standard loaf tin. Bake for 40 minutes. Cover with foil towards the end of cooking to prevent over-browning, if necessary. Remove from tin, slice and serve hot.
This mixture can also be used to stuff a chicken or turkey.
Download the PDF version: Stuffing Balls