Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

17. Pear, fig and walnut stuffing balls

Back to Home

HERE'S HOW WE MAKE IT

These stuffing balls are fun to make, cook and eat - and fun can be sorely lacking in plant-based offerings.  We start with really good sourdough breadcrumbs, which we mix with cooked pears, dried figs and onions. We then get started on the flavouring elements - orange zest, lots of sage, walnuts and Christmassy spices - and smoodge the stuffing into balls. When you cook them, the centre of the balls remains fluffy and the outsides develop a crunchy crust. Nom nom.

INGREDIENTS

Sourdough, pear, dried figs, onion, walnuts, sage, orange zest, olive oil, salt, allspice, cinnamon.

ALLERGENS

CONTAINS:
Tree Nuts, Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALL (6 BALLS)LARGE (12 BALLS)
ENERGY2719.7kj5493.5kj
PROTEIN19.7g39.4g
FAT TOTAL26.9g53.8g
- SATURATED2.9g5.8g
CARBS77.8g155.7g
- SUGARS19.5g39g
SODIUM1235.6mg2471.2mg

SIZES

Small:
Six stuffing balls.
Large:
Twelve stuffing balls.

GOES WITH

Anyone will enjoy these - but they'd go particularly well as part of a plant-based Christmas spread, with the spiced vegie filo pie, Christmas slaw and festive grain salad.

PREP, COOK AND SERVE

Fresh product, suitable for freezing. If freezing, defrost fully before cooking. Once defrosted, cook and consume within 48 hours.

Remove plastic film and roast in a 200C oven for 25 minutes or until golden brown and crunchy - this may take longer in a crowded oven.

Lift out carefully onto a platter - there's no protein binding them, so they're delicate.

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube