Side Dishesdeliciouslyella
Easy Sage & Onion Stuffing Balls
Enjoy these moreish sage and onion stuffing balls with your Christmas dinner, weekend roast or as a canapé. Prepare them in advance for stress-free cooking on the day. The amount of milk you will need depends on your loaf of bread and how stale it is. We used white sourdough that was 3 days old.
👥 8 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●microwave
- ●frying pan
- ●pan
📝 Preparation Steps
1
Place the white bread into a large bowl. Gently heat 250ml of oat milk, either in a saucepan or in the microwave, until it’s slightly warmer than room temperature. Pour over the bread and set aside to absorb, reserving the rest if needed.
2
Heat a drizzle of olive oil in a frying pan over medium–high heat. Add the onion, garlic, salt and sage and cook for 6–⏱️ 7 minutes, stirring frequently, until soft and translucent. Remove from the heat and leave to cool.
drizzle of olive oilgarlic2 clovesdried sage1 teaspoon
3
Tip the cooled onions onto the milk-soaked bread. Sprinkle over the milled flaxseed and a crack of black pepper. Using clean hands, squidge together until all of the bread pieces have broken down to form a sticky dough-like mixture, adding more milk if needed. (It's not necessary to heat up the additional milk). Stir through the finely chopped parsley, if using.
4
Using your hands, roll the dough into 32 golf-ball-sized balls.
5
Heat another drizzle of olive oil in a frying pan over medium–high heat. Add the balls of dough and cook for ⏱️ 8-10 minutes, tossing occasionally, until golden brown all over.
drizzle of olive oil
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