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.
Sourdough, pear, dried figs, onion, walnuts, sage, orange zest, olive oil, salt, allspice, cinnamon.
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.
| SMALL (6 BALLS) | LARGE (12 BALLS) | |
| ENERGY | 2719.7kj | 5493.5kj |
| PROTEIN | 19.7g | 39.4g |
| FAT TOTAL | 26.9g | 53.8g |
| - SATURATED | 2.9g | 5.8g |
| CARBS | 77.8g | 155.7g |
| - SUGARS | 19.5g | 39g |
| SODIUM | 1235.6mg | 2471.2mg |
Small:
Six stuffing balls.
Large:
Twelve stuffing balls.
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.
Fresh product, suitable for 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.
