You’ll Need
For the Stuffing
400g pork sausage meat
200g sage & onion stuffing mix
1 small onion, finely diced
2 celery sticks, finely diced
50g butter
2 garlic cloves, crushed
1 tsp dried sage
1 tsp dried thyme
1 tsp chopped fresh parsley
150ml chicken stock
1 egg, beaten
Salt and cracked black pepper
Optional but Dangerous
Chopped cooked bacon
Dried cranberries
Chopped pecans
Parmesan
Hot turkey gravy
Method
Preheat your air fryer to 190°C.
Melt the butter and gently cook the onion and celery for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
Tip the stuffing mix into a large bowl.
Add the cooked vegetables, sausage meat, sage, thyme, parsley, chicken stock and beaten egg.
Mix thoroughly until everything comes together into a firm stuffing mixture.
Roll into 16 golf-ball-sized stuffing balls, pressing firmly so they hold their shape.
Arrange the stuffing balls in the air fryer basket with a little space between each one.
Air fry for 16–20 minutes, turning halfway through, until deeply golden, crisp on the outside and piping hot in the centre.
Leave to rest for 2 minutes before serving.
Serve piled high with roast turkey, buttery vegetables and plenty of rich gravy.