Makes: 15-20 stuffing balls
1 tbsp vegetable oil
1 onion peeled and finely chopped
50g smoked bacon pieces
450g lean sausage meat
175g fresh white breadcrumbs
1 Bramley apple peeled, cored and grated
75g dried apricots finely chopped
2 stick celery chopped
100g canned chestnuts, cooked and roughly chopped
1-2 tbsp. each of freshly chopped parsley, thyme and chives
1 large egg beaten
1. In a bowl place the sausage meat, breadcrumbs, apple, apricots, celery, chestnuts, herbs and ale. Leave overnight in a covered bowl, stirring occasionally.
2. In a large pan, heat the oil. Sauté the onion and bacon until soft. Add the sausage meat, stir to break up the sausage meat, and then add the remaining ingredients. Stir in the egg.
3. Make the stuffing balls by shaping the mixture into 10-20 balls and/or stuffing the turkey neck end.
4. Bake the balls at 190C (Gas Mark 5) for 25 minutes or until golden.
Beer pairing suggestion: Wild Beer Company Bliss
Cook’s tip: Any left over stuffing from Christmas day can be made into a great Spanish style frittata, using left over roast potatoes that can be enjoyed with salad over the festive season. To make your turkey a taste sensation, you can also make a honey beer glaze with a traditional honey ale style beer.