450g pork sausage meat

2 slices of white bread blitzed in your food processor to make breadcrumbs.

Half an onion finely chopped

2 mushrooms finely chopped

100g chorizo finely chopped

1 measure of port

A small handful of fresh basil, chopped



Christmas stuffing balls with chorizo & port

preparation 8 mins • you cook for 15 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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These stuffing balls are ideal for a little change - I know we all love our family traditions for Christmas food but give these a go and I promise you'll love them! There's no chestnut or bacon here, instead I use really tasty pork, chorizo, mushrooms and a healthy measure of port - so delicious and so so tasty. This is a two part recipe and can be made in advance up to the point that you put them in the oven. In part one we gently cook the onion & mushrooms. In part two we mix everything together and make the stuffing balls.

Large pan/wok to cook the onion/mushrooms/chorizo

Large mixing bowl

Baking tray

Spoon to stir


Before you start have the onion, mushroom & chorizo prepared and next to the hob. Put your pan on a hob, turn your oven on to preheat at 190c and click here!

Before you start have the onions/chorizo etc in your mixing bowl. Have the breadcrumbs, sausage meat, basil & port ready with your baking tray alongside. Now click here!


This week's newsletter recipe is for my Tangy Lamb Tagine. This is a great dish packed with flavour - all you have to do is throw a bunch of ingredients in a pot and let them cook for a couple of hours and the result is magic! Slow cooked lamb shoulder, with the sweetness of apricot and the gentle heat of cayenne pepper - this dish will warm up your senses in no time.

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Turn your oven on to preheat at 190c. Put your large pan on a high heat & add about a teaspoon of oil. When the pan has heated up add in the onion, mushrooms and chorizo. Stir thoroughly and then turn the heat down to medium and cook for 5 minutes.

After 5 minutes empty the contents of the pan into your mixing bowl and leave to cool slightly until it's not too hot to touch. Next add in the breadcrumbs, sausage meat, port, basil and a generous pinch of salt and pepper.

It's now time to get your hands messy, so get in there and give everything a good mix together. Take a little blob of the mix and gently form it into a ball in your hands, rolling it between the palms of your hands. You want the size to be slightly smaller than a golf ball. 

Place the stuffing ball onto a baking tray and then repeat until you've used up all of the mix. Pop the tray into the oven for 25 minutes then leave to rest for 5 minutes before serving. You can make these the night before, up until the point you put the tray in the oven. When you take your turkey out to rest, pop these in the oven and things should be ready at the same time.

I hope that you enjoy them!


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