Chestnut Cranberry Stuffing Balls
- Super simple
- 0:30 m
- 5 ingredients
STUFFING. Our favourite bit of any roast dinner, stuffing can be surprisingly easy to do badly. The ultimate Christmas side dish- and boy have we got a great vegan stuffing recipe for you. When it comes to a Christmas feast, and you eat only vegan food then add this to your crimbo menu! The cranberry sauce gives them a really nice kick of sweetness. You'll love'em.
Serves: 4
Ingredients
For the recipe
- 3 cup chestnuts - we use Merchant Gourmet
- olive oil - a decent glug
- 2 cup shallots finely chopped
- 4 garlic cloves
- ½ cup cranberry sauce
- ½ cup oats
- Salt & pepper to taste
Before you start
Preheat the oven to 200°C | Food processor | Frying pan | Mixing bowl | Greased baking tray
Step 1
For the chestnuts
- Put the chestnuts in a food processor and whizz into crumbs
Ingredients
- 3 cup chestnuts - we use Merchant Gourmet
Step 2
Cooking the mixture
- Put some olive oil in a frying pan and heat it up
- Add the shallots and cook until translucent
- Add the garlic and stir round until the shallots have started to caramelise
- Turn the heat to very low, pour in the chestnut crumbs and stir round so everything is mixed together
- Add the cranberry sauce and stir that round until the mixture is a thick, clumpy paste
- Add the oats and stir round
- Pour the mixture into a bowl, let it cool down, then roll the mixture into ping pong sized balls
Ingredients
- olive oil - a decent glug
- 2 cup shallots finely chopped
- 4 garlic cloves
- ½ cup cranberry sauce
- ½ cup oats
- Salt & pepper to taste
Step 3
Cook the balls
- Put the balls on to a greased baking tray, brush with olive oil and sprinkle with salt and pepper
- Bake for 20 minutes
Step 4
Time to serve
- Serve with all the trimmings!