SAGE, LEEK & ONIION STUFFING BALLS
4 tbsp vegetable or sunflower oil
2 onions, finely chopped
1 leek, finely sliced into rings
2 celerysticks, finely chopped
450g pack good-quality pork sausage, meat squeezed out
20g pack sage, leaves finely chopped
140g white breadcrumb
1 large egg
sage, sprig, to garnish (optional)
Heat oven to 190C/170C fan/gas 5.
Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered.
Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon.
Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins.
Uncover, then bake 30 mins more until the bacon is golden.
Garnish with a sage sprig, if you like.