SWEET & SAVOURY BALLS
Ingredients
2 spring onion
100g sausagemeat
50g breadcrumbs
50g ready to eat prunes
2 tsp dried thyme or handful of fresh
1 scant tsp salt
Black pepper

Here’s What You Do:
Roughly chop into smallish pieces the spring onion and prunes or pulse in a processor and mix with the remaining ingredients. Roll into a sausage on a floured surface approx 3 cm wide. Cut 1 cm slices along the sausage and with floured hands shape into walnut size balls. Make even slices along the sausage before shaping into balls with floured hands. Bake in the oven on a lightly oiled tray at 200ºC/Gas 6 for 20 minutes turning once. 
Makes approx 12 balls.

       
                                                                                                                                         

SAGE & ONION BALLS
Ingredients:
2 spring onion
100g sausagemeat
50g breadcrumbs
2 tsp dried sage or handful of fresh
½ tsp salt
5 rashers streaky bacon

Here’s What You Do:
Chop the spring onion and mix with the remaining ingredients (except the bacon). Roll into a sausage on a floured surface approx 3 cm wide. Cut 1 cm slices along the sausage and with floured hands shape into walnut size balls. Stretch the streaky bacon and cut in half, then wrap around each ball. Place on a lightly oiled baking tray seamside down and cover loosely with tin foil.  Slide onto the bottom oven shelf and bake for 15 minutes at 200ºC/Gas 6, then turn them over and cook for another 5 minutes.
Makes approx 10 balls.

       

CLASSIC CHESTNUT STUFFING
Ingredients:
450g pack Merchant Gourmet vacuum packed chestnuts
Turkey liver
200g sausagemeat
2 shallots
2 cloves garlic
25g butter
Handful each of fresh parsley, sage and thyme.
1 scant teaspoon salt
Black pepper
½ tsp nutmeg

Here’s What You Do:
Finely chop the shallots and garlic and gently sauté in the butter.
Next chop the turkey liver finely and add to the pan.
Blitz the chestnuts into tiny pieces in a food processor along with the fresh herbs and add these too.
Now take the pan off the heat and add the sausagemeat, season with 1 tsp salt, a good grinding of black pepper and ½ tsp nutmeg. Mix everything together and use to stuff the neck.

PARSLEY, PEAR, CELERY & WALNUT STUFFING
Ingredients:
150g white breadcrumbs
2 shallots
2 sticks celery
2 firm pears
1 lemon
75g parsley
75g chopped walnuts
50g butter
1 tbsp olive oil
1 egg
1 tsp salt
Black pepper

Here’s What You Do:
Finely chop the shallots and celery and sauté gently in the butter.
Peel and core the pears and cut into small dice then add to the pan.
Next add the breadcrumbs, chopped walnuts and grated lemon zest.
Add the seasonings, the egg and olive oil to bind everything together.
Use this mixture to stuff the neck.