Alyn Williams' stuffing ball recipe is a novel and simple way to serve stuffing — you can even serve them as a warm canapé with a bowl of cranberry sauce. Alyn serves these balls alongside his Christmas turkey recipe, but they would work equally well with another roast meat of your choice.
It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star.
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To make the stuffing, place a saucepan on a medium heat. Once hot, add a dash of oil and the diced onions and chopped sage. Sweat for 10-15 minutes until the onions are soft and translucent, without any colour
1 onion, finely diced
10 sage leaves, finely chopped
Remove the pan from the heat and allow the mix to cool. Combine the turkey mince and sausage meat in a bowl with the sage and onion mix, season with salt and stir thoroughly to combine. Roll the mixture into walnut-sized balls, place on a tray and refrigerate to help them set
200g of turkey mince
200g of sausage meat
Prepare three separate bowls containing the flour, eggs and breadcrumbs for coating the balls
75g of flour
100g of breadcrumbs
Preheat a deep pan of vegetable oil or a deep-fryer to 170˚C
vegetable oil, for deep-frying
Coat the balls by lightly rolling in the flour, then the eggs, then the breadcrumbs. Repeat the step with the eggs and breadcrumbs for a crispier coating
Carefully lower the stuffing balls into the hot oil and fry until golden brown - this should take 3-4 minutes. Remove from the oil and drain on absorbent kitchen paper
Season lightly and serve alongside your roast dinner, or as a warm canapé with a touch of cranberry sauce
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