What can I use instead of pecans in the stuffing balls?

You can use any other nut you like - hazelnuts, almonds, cashews, walnuts, or pistachios are great too. Or for a nut-free version, use pumpkin (pepita) seeds.

Can I use a different dried fruit in the stuffing balls?

I love using chopped dried apricots in these balls in place of cranberries - you could really use any dried fruit you like.

Can the stuffing balls be made in advance?

Yes! That's what's great about these. You can make them up to 3 days ahead of time, then just cook them when you're ready.

How long will the stuffing balls last?

Once cooked, they'll keep for at least 3 days stored in the fridge in an airtight container.

Stuffing Balls with Cranberries and Pecans

Description

Skip the bland boxed stuffing mix and make these juicy sausage stuffing balls instead. They’re loaded with dried cranberries, pecans, and sage for a lovely festive twist and are super easy to prep ahead of time (up to 3 days!) Perfect for Thanksgiving or Christmas, and they make fab party bites.

Serve with your favorite dipping sauce (I love this herby green tahini sauce, egg-free garlic aioli, spicy gochujang aioli, or a drizzle of hot honey sauce).

Ingredients

Units Scale

1lb (500g) sausages, ideally good quality and free-range
3.5oz (100g) fresh breadcrumbs (roughly 2 slices of sourdough bread)
1/2 cup pecans
1/2 cup dried cranberries
1 tablespoon za’atar
1/2 cup flat-leaf parsley
Handful of sage leaves
1 teaspoon salt
1 egg

Cook Mode Prevent your screen from going dark

Instructions

Prepare the ingredients. Heat your oven to 350°F (180°C fan) and line 2 oven trays with baking paper. Roughly chop the pecans, cranberries, and flat-leaf parsley. You can either finely chop up or tear the bread slices, or tear them roughly, then throw them into the bowl of a food processor and blitz a couple of times to break them up into chunky breadcrumbs.
Make the stuffing mix. Get a large mixing bowl ready, cut through the sausage skin, and squeeze the meat into the bowl. Add the chopped pecans, cranberries, flat-leaf parsley, breadcrumbs, 1 tablespoon of za’atar, 1 teaspoon of salt, and the egg. Mix everything really well with a large wooden spoon (or get your hands in there!) so that everything is combined.
Form the stuffing balls. Spoon a heaped tablespoon of the mixture into your hands, then roll it into a ball a little smaller than a golf ball. Place on the prepared oven tray, then repeat with the rest of the mixture. You should get about 20 stuffing balls.
Bake or air fry the stuffing balls. Transfer the tray to the oven and cook for 20 to 25 minutes (check on them after 20 minutes), until the balls look golden brown. Or, transfer the stuffing balls to the basket of your air fryer, and air fry for 11 minutes at 400°F (200°C). Remove from the oven, transfer to a serving platter, and enjoy.

Notes

PREP AHEAD: You can roll the balls up to 3 days ahead of time and then just bake them when you’re ready. Store the uncooked balls in airtight containers in the fridge.

SUBSTITUTIONS: Swap the cranberries for chopped dried apricots, or switch out the pecans for almonds, cashews, pistachios, walnuts or hazelnuts. Swap the flat-leaf parsley for sage, thyme, rosemary or oregano. If you can’t find za’atar, used dried thyme, sage or oregano.

SERVING SUGGESTIONS: These are lovely served with a drizzle of hot honey sauce, and served with cranberry sauce or your favorite relish – this fig and tamarind chutney works really well. Sweet chili jam is also great with them, as is spicy gochujang aioli.

Prep Time: 10
Cook Time: 20
Category: sides
Method: oven
Cuisine: american

Nutrition

Serving Size: 3 balls
Calories: 260
Sugar: 0.5g
Sodium: 656mg
Fat: 22g
Saturated Fat: 6.1g
Carbohydrates: 2g
Fiber: 0.8g
Protein: 13.1g
Cholesterol: 64mg