Apricot, Hazelnut and Rosemary Stuffing Balls
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Feeds 12 - 14 people 
Prep time 15m
Cook time 45m
Description
These stuffing balls are rich, very savoury and full of seasonal flavours - basically everything you want from a stuffing! They’ve got plenty of texture too, from the hazelnuts and dried apricots. You could swap the rosemary for thyme or sage, if you prefer.
- 250g sausages
- 1 small onion, finely chopped
- 30g unsalted butter
- 30g blanched hazelnuts, roughly chopped
- 100g dried apricots, chopped
- 50g sourdough breadcrumbs
- Large sprig rosemary, finely chopped
- 1/2 lemon zest only
- 1 egg beaten
- 12-14 rashers rashers streaky bacon or pancetta
- Heat a frying pan and add a splash of oil or a slice of butter and fry the onion gently, until soft - around 10 minutes. Allow to cool.
- Combine all the other ingredients except the bacon or pancetta in a mixing bowl and add the onions. Mix well and divide into 12-14 balls.
- Lay a slice of streaky bacon or pancetta on a work surface and use a butter knife to gently ‘scrape’ it to stretch it out a little. Wrap each piece of bacon around a stuffing ball.
- Cook the stuffing balls at 160C for 30 minutes, turning once (this works well with our roast capon - add them to the roasting tray for the final 30 minutes of cooking time).
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