Sage, onion and sausage stuffing balls recipe
 Stuffing makes for a glorious Christmas side dish, this recipe can be made in advance to reduce stress on the big day. Want to make this recipe gluten-free or vegetarian? Check the tips section. knob of butter, plus extra for greasing1 onion (or ½ large onion), finely chopped375g-400g/13-14oz sausage meat3 large sage leaves, finely chopped80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper knob of butter, plus extra for greasing 1 onion (or ½ large onion), finely chopped 375g-400g/13-14oz sausage meat 3 large sage leaves, finely chopped 80g/2¾oz fresh breadcrumbs salt and freshly ground black pepper Method Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. To bake in a single layer, transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. When ready to cook, preheat the oven to 200C/180C Fan/Gas 6. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. Recipe tips To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat. You may need to buy gluten-free sausages and remove the meat from their cases. To make this recipe vegetarian, double the amount of breadcrumbs, butter and sage and swap the sausage meat for 1 large free-range egg. Mix and shape as above. It will make about half the amount of stuffing and cook in 25 minutes. To reduce the fat content use good quality sausage meat with a high meat content and less fat.