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Cranberry pecan stuffing balls piled on a large white plate with more stuffing balls in the background.

Stuffing Balls with Cranberries and Pecans


These juicy stuffing balls are the perfect side. They’re loaded with dried cranberries and pecans for a fun, festive twist, super easy to prep ahead of time (up to 3 days!) then just throw them in the oven when you’re ready to serve.

Remember, if you’re looking for US measurements, use the ‘Units’ section below and click on ‘US’.


  • 800g/1.7lb sausages (ideally good quality and free-range)
  • 2 slices of bread
  • ½ cup pecans, roughly chopped
  • ½ cup dried cranberries, roughly chopped
  • 1 tablespoon za’atar
  • ½ cup flat-leaf parsley, finely chopped
  • 1 teaspoon salt
  • 1 egg


  1. Prepare the ingredients. Heat your oven to 180C/360F 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 them throw them into the bowl of a food processor and blitz a couple of times to break them up into chunky breadcrumbs. 
  2. Make the stuffing mix.  Get a large mixing bowl ready, then cut through the sausage skin and squeeze the meat out 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 together really well with a large wooden spoon (or get your hands in there!) so that everything is combined and it’s looking more like a paste.
  3. Form and cook the stuffing balls. Spoon a heaped tablespoon of the mixture into your hands, then roll it into a ball. Place on the prepared oven tray, then repeat with the rest of the mixture. You should get about 40 stuffing balls. Transfer to the oven and cook for 20 – 25 minutes, until the balls are looking golden brown. Remove from the oven, and serve.


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.

SERVING SUGGESTIONS: These are lovely served with a drizzle of honey, and served with cranberry sauce or your favourite chutney – this fig and tamarind chutney works really well. Sweet chilli jam is also great with them.

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


  • 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

Keywords: stuffing balls, roast stuffing balls, christmas stuffing balls