These pork sage and onion stuffing balls are just the best stuffing recipe to go with a roast chicken or turkey dinner. They're perfect with a Sunday roast or Christmas dinner!
Put the bread in a food processor to make breadcrumbs.
Mix all the ingredients together with your hands and form into balls. Put in the fridge to rest for half an hour or until the next day.
If you're cooking a roast, put the stuffing balls in the roasting tin about half an hour before the end of the cooking time. Turn over after 15 minutes.
If the stuffing needs longer than the roast, return the stuffing to the oven after you've put the meat onto a different plate to rest.
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Notes
Nutritional information is approximate and a guideline onl.