These are packed full of flavour. If you don’t have any clementines, you could swap for the zest of one orange. Dried rosemary would also work well instead of the thyme. You can up the chilli flakes for more spice.
No Christmas meal is complete without stuffing! We have made ours in the air fryer to allow for extra room in the oven for all the other festive sides.
If you like this recipe, then we have plenty of Christmas sides to enjoy with your turkey.
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Yields:
16
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
70
Ingredients
400 g pork sausagemeat
Finely grated zest 2 clementines, see intro
50 g dried cranberries, roughly chopped
1 medium egg
2 tsp. dried thyme
1/2 dried chilli flakes, see intro
To coat
1/2 Tbsp. olive oil
50 g dried white breadcrumbs
Small handful sage, finely chopped
Directions
Step 1Line a large baking tray with baking parchment. In a large bowl mix the sausagemeat, clementine
zest, cranberries, egg, thyme, chilli flakes and plenty
of seasoning (using your hands is easiest). Roll the
mixture into 16 balls and arrange on the lined tray.
Chill for 30min to firm up slightly.
Step 2Preheat oven to 200°C (180°C fan) mark 6.
In a shallow bowl, mix the coating ingredients
with plenty of seasoning. Working 1 stu ng ball
at a time, roll in the breadcrumb mixture, pressing
gently to coat. Return to the lined tray.
Step 3Cook in the oven for 25min, or until golden and
piping hot. Serve.
AIR FRYER FABULOUS
Preheat air fryer
to 180°C. Cook
the coated
stuffing balls in a
single layer in the
air fryer basket
for 15-18min
(in batches, if
needed), or until
golden and
piping hot.
GET AHEAD
Prepare to end of step 2 up toa day ahead. Cover and chill. Complete recipe to serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
