Mary Berry Christmas Stuffing is made with pork sausage meat, breadcrumbs, lemon, parsley, sage, onion, and butter. This traditional stuffing recipe creates a tasty side dish that takes about 55 minutes to prepare and can serve up to 16 people.
Mary Berry Christmas Stuffing Ingredients
- 40g butter / 1½oz butter, plus extra for greasing
- 1 large onion, finely chopped
- 700g pork sausage meat / 1lb 9oz pork sausage meat
- 150g fresh white breadcrumbs / 5½oz fresh white breadcrumbs
- 1 large unwaxed lemon, juice, and finely grated zest
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh sage
- Salt and freshly ground black pepper
- 1 tbsp vegetable oil
How To Mary Berry Christmas Stuffing
- Melt the butter: Melt the butter in a saucepan over medium heat. Add the chopped onion and fry for 8-10 minutes until softened.
- Combine the stuffing mixture: Stir in the sausage meat, breadcrumbs, lemon juice, zest, parsley, sage, salt, and pepper. Mix until well combined.
- Shape into balls: Using wet hands, shape the mixture into 16 equal-sized balls. Place them on a greased baking tray, cover with cling film, and chill in the fridge for at least 30 minutes.
- Preheat the oven: Preheat the oven to 200°C / 180°C Fan / Gas 6 (400°F).
- Fry the stuffing balls: Heat the vegetable oil in a frying pan over high heat. Fry the stuffing balls for 4-5 minutes, turning once, until golden brown on both sides.
- Bake the stuffing balls: Transfer the stuffing balls to a baking tray (or place them in the same roasting tray as your meat). Bake for 20-25 minutes until cooked through. If they brown too quickly, cover them with kitchen foil.
- Serve: Serve the stuffing balls alongside roast turkey, chicken, or your preferred roast meat.
Recipe Tips
- Chill the stuffing balls: Let the stuffing balls chill in the fridge for at least 30 minutes before frying. This helps them hold their shape while cooking.
- Fry for extra flavor: Browning the stuffing balls in a pan before baking gives them a crispy outside and enhances the flavor.
- Don’t overmix the ingredients: Gently mix the sausage meat and breadcrumbs to keep the stuffing light and fluffy.
- Check the seasoning: Taste a small amount of the stuffing mixture before shaping it into balls to ensure it’s seasoned well with salt and pepper.
- Use kitchen foil to prevent burning: If the stuffing balls brown too quickly in the oven, cover them with foil to avoid burning and ensure even cooking.
What To Serve With Christmas Stuffing?
This crispy Christmas Stuffing pairs well with roasted vegetables, mashed potatoes, cranberry sauce, or gravy. It also can be served alongside roast turkey, roast chicken, green beans, or Brussels sprouts for a delicious holiday dinner.
How To Store Leftovers Christmas Stuffing?
- Refrigerate: First, let the leftover Christmas Stuffing cool to room temperature. Then, place the stuffing in an airtight container and store it in the fridge for up to 3 days.
- Freeze: After cooling, transfer the stuffing to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, move the stuffing to the fridge overnight before serving.
How To Reheat Leftovers Christmas Stuffing?
- In The Oven: Preheat the oven to 180°C (350°F). Place the stuffing in an oven-safe dish, cover with foil, and bake for 15-20 minutes until heated through.
- In The Microwave: Place the stuffing on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 2-3 minutes, stirring halfway.
- In The Air Fryer: Set the air fryer to 160°C (320°F) and heat the stuffing for 5-7 minutes, shaking the basket halfway for even cooking.
Mary Berry Christmas Stuffing Nutrition Facts
Serving Size: 1 stuffing ball (45g)
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 280mg
- Potassium: 110mg
- Total Carbohydrate: 7g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Easy Fruit Cake
- Mary Berry Beef Florentine
- Mary Berry Apple And Cinnamon Cake
- Mary Berry Pea And Ham Soup
Mary Berry Christmas Stuffing
Description
Mary Berry Christmas Stuffing is made with pork sausage meat, breadcrumbs, lemon, parsley, sage, onion, and butter. This traditional stuffing recipe creates a tasty side dish that takes about 55 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Melt the butter: Melt the butter in a saucepan over medium heat. Add the chopped onion and fry for 8-10 minutes until softened.
- Combine the stuffing mixture: Stir in the sausage meat, breadcrumbs, lemon juice, zest, parsley, sage, salt, and pepper. Mix until well combined.
- Shape into balls: Using wet hands, shape the mixture into 16 equal-sized balls. Place them on a greased baking tray, cover with cling film, and chill in the fridge for at least 30 minutes.
- Preheat the oven: Preheat the oven to 200°C / 180°C Fan / Gas 6 (400°F).
- Fry the stuffing balls: Heat the vegetable oil in a frying pan over high heat. Fry the stuffing balls for 4-5 minutes, turning once, until golden brown on both sides.
- Bake the stuffing balls: Transfer the stuffing balls to a baking tray (or place them in the same roasting tray as your meat). Bake for 20-25 minutes until cooked through. If they brown too quickly, cover them with kitchen foil.
- Serve: Serve the stuffing balls alongside roast turkey, chicken, or your preferred roast meat.
Notes
- Chill the stuffing balls: Let the stuffing balls chill in the fridge for at least 30 minutes before frying. This helps them hold their shape while cooking.
- Fry for extra flavor: Browning the stuffing balls in a pan before baking gives them a crispy outside and enhances the flavor.
- Don’t overmix the ingredients: Gently mix the sausage meat and breadcrumbs to keep the stuffing light and fluffy.
- Check the seasoning: Taste a small amount of the stuffing mixture before shaping it into balls to ensure it’s seasoned well with salt and pepper.
- Use kitchen foil to prevent burning: If the stuffing balls brown too quickly in the oven, cover them with foil to avoid burning and ensure even cooking.
Mary Berry Christmas Stuffing