Sage and Onion Forcemeat
A fabulous recipe for that extra special festive stuffing by top Chef Alyn Williams
Sage and Onion Forcemeat
A fabulous recipe for that extra special festive stuffing by top Chef Alyn Williams
Servings Prep Time
8 25mins
Cook Time
4mins
Servings Prep Time
8 25mins
Cook Time
4mins
Ingredients
  • 200grams turkey mince
  • 200grams sausage meat
  • 1medium Brown Onionfinely diced
  • 10leaves Sagefinely chopped
  • 1 pinch Salt
  • Vegetable Oilfor deep frying
  • 75grams flour
  • 2 Eggs
  • 100grams Breadcrumbs
  • Seasoning
Instructions
  1. 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
  2. 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
  3. Prepare three separate bowls containing the flour, eggs and breadcrumbs for coating the balls
  4. 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
  5. Season lightly and serve alongside your roast dinner