The days are getting a little chillier, and we’re seeing some leaves start to drop, which means only one thing… roast dinner season is almost here! Over the next few months, we’re going to be sharing some of our favourite cosy dinners and roast dinner side dishes for you to make at home.
Whether you’re hosting a casual lunch for friends, or looking for something to serve with an elegant centrepiece for Christmas Day, this stuffing is sure to impress. This recipe is a tasty twist on a classic, blending the classic flavour of rosemary with the natural sweetness of festive apples
Let’s dive into how you can make this delicious rosemary and apple stuffing at home!
Method
Follow these steps to make our Rosemary & Apple Stuffing
Start by finely dicing your apple and onion, before adding them to a frying pan with a knob of butter, Fry on a medium heat for around 10-15 minutes, or until softened. Once cooked, tip into a large mixing bowl and leave to cool whilst you move onto the next step.
Top Tip: The smaller you chop your apples and onions, the better your stuffing will hold together. Large chunks make it more difficult to roll the stuffing into small balls.
If you’re using fresh bread, start by tearing it into chunks and placing it in a food processor. Blitz until you have fine breadcrumbs. We recommend using classic white bread here, but really anything will do – we actually used a mix of stale tiger bread and brown bread when we last made this recipe and it worked great! Add the breadcrumbs to the bowl with the apple and onion mixture.
Next, finely chop your rosemary leaves and add to the bowl alongside lemon zest, and a pinch of salt and pepper. Crack in the egg and mix everything together until well combined. Roll your mixture into 8-10 evenly sized balls (optionally, you could also use this to stuff a meat joint).
Preheat your oven to 200°C. Place the stuffing balls into an oven-safe dish that has been brushed with oil, ensuring they’re spaced out to allow for even cooking. Bake for 20-25 minutes, or until the stuffing is golden brown and slightly crispy on the outside.
How To Serve Rosemary & Apple Stuffing Balls
These stuffing balls are perfect served alongside roast chicken or pork, or as a delicious addition to your Christmas dinner spread. We served ours alongside a herby roasted chicken joint, alongside Yorkshire puddings, honey-roasted carrots, potatoes, and a rich homemade gravy.
How To Freeze Stuffing Balls
Anything you make ahead of time will make cooking a roast dinner so much easier on the day – and freezing this apple and rosemary stuffing is something we do regularly! For the best flavours and to avoid drying your stuffing out, we’d recommend freezing your stuffing balls before cooking them. Here’s a step-by-step guide:
- Follow the recipe as usual, shaping the stuffing into balls.
- Place the uncooked stuffing balls on a baking sheet lined with baking paper, ensuring they don’t touch each other.
- Freeze for 1-2 hours, or until the stuffing balls are firm. This prevents them from sticking together in the freezer.
- Once frozen, transfer the stuffing balls to an airtight container or a freezer-safe bag. Label and date the container – don’t keep them for any longer than 3 months.
- When ready to cook, bake the frozen stuffing balls in a preheated oven, adding an extra 5-10 minutes to the cooking time.
Delicious Side Dishes From Savery Grazing
We hope this rosemary & apple Stuffing recipe becomes a new favourite at your dinner table, and hopefully has everyone asking for seconds! Whether you’re serving it alongside a Sunday roast or as part of a festive feast, this dish is sure to become a staple in your kitchen.
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