A good stuffing to have with Roast Goose, Turkey or Chicken, this can be used to stuff the cavity of the bird, but, if shaped into balls and roasted separately, it will have a crunchier texture.
For 6-8
200g fresh white breadcrumbs
A handful of sage leaves, finely chopped
2 medium leeks, cleaned and chopped finely
500g smoked or un-smoked bacon lardons
The grated zest and juice of a large lemon
Half a nutmeg
Black pepper
2 or possibly 3 eggs
Fry the bacon in a large frying pan in its own fat until starting to brown, it on kitchen paper and set aside to cool.
Preheat the oven to 200c.
Put the breadcrumbs in a large bowl and stir in the chopped sage leaves, the chopped leeks and the bacon.
Add the lemon zest and juice, grate in the nutmeg and some black pepper and stir the whole lot.
In a separate small bowl, beat two of the eggs together and stir them into the stuffing mixture to bind it together. You should be able to take a large spoonful and squeeze it gently so that it holds together. If it doesn’t, beat in another egg which should make it hold together so that you can shape the mixture into separate balls. You should get about 12 balls.
Place the balls on a lightly oiled baking tray and bake in the preheated oven for about 20 minutes. The stuffing balls should be golden brown and crispy on the outside.
These can be frozen, well wrapped, for up to 3 months.
