These two are nice:
Sausage, Red Onion and apricot stuffing balls
1tbsp olive oil
1 red onion peeled and finely chopped
450g/1lb pork sausage meat
100g wholemeal bread blitzed into breadcrumbs
100g dried aprictots roughly chopped
1tsp fresh sage finely chopped
1tsp fresh thyme chopped
1 free range egg, beaten
Heat oil in pan cook onion for 5 mins until soft and allow to cool.
Put all ingredients in large bowl and season. Mix using hands then rolls into balls abou tht esize of plums. Put balls on baking sheet about 2cm apart.
Heat at 200c for 25-30 mins turning once.
Chestnut, bacon & cranberry stuffing
Ingredients
100g dried cranberries
50ml ruby port
1 small onion , chopped
2 rashers unsmoked back bacon , cut into strips
50g butter
2 garlic cloves , chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts , roughly chopped
1 medium egg , lightly beaten
Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
frreeze
defrost
To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.