Sausage, sage, prune and onion stuffing

Before you start

Why it’s the best stuffing
Modern meets medieval: The two best stuffings are either sage and onion or sausage and prune (and we will die on this hill). This one contains both, combining the medieval flavours of meat and dried fruit with the more modern (yet still traditional) earthy savouriness of sage and onion. The results are pretty epic!

Big is beautiful: No matter how well you plan your Christmas dinner, chances are some things might get a little longer than they need in the oven. Often items get perfectly cooked but are then kept warm in a low oven, slowly drying out or getting a little too ‘golden brown’. This is why stuffing balls should be made big! It’ll keep them juicy and moist in the centre but beautifully golden on the outside, and far more forgiving if they get an extra 10 minutes in the oven. If they look a bit too big on the plate you can always halve them once cooked.

The moist-makers: These stuffing balls are essentially pimped-up meatballs – and just like meatballs, you want something fluffy and light rather than dense and stodgy. Adding fresh breadcrumbs helps create a lighter, more tender texture and also absorbs the moisture (and flavour) released from the onions and sausage. The second key is those juicy prunes, adding little bursts of sweetness, cutting through the rich meat.

Make ahead: You can mix and shape the stuffing balls up to 24 hours in advance and keep them in the fridge – or freeze for up to a month. Defrost fully before cooking.

Easy swaps: If you’re cooking for gluten-free guests, don’t be tempted to omit the bread as it’s crucial to the texture of the stuffing. Instead, whizz up a gluten-free bread roll and use that.