Instead of making stuffing balls for Christmas try these delicious and really good looking stuffing muffins. You can make them a day before serving because they taste even better when chilled.
1 lb pork sausages, skinned
3 ½ tbsp butter
3 shallots, chopped
½ cup chestnuts, cooked and chopped
½ cup breadcrumbs
24 pancetta strips
1 tbsp sage, finely chopped
12 whole sage leaves
1tbsp thyme leaves
1⁄2tsp mace, ground
1 tbsp honey
In a skillet melt half the butter and gently fry the shallots until soft but not brown. Add the chopped chestnuts and cook for a few minutes, then transfer into a large bowl and leave to cool.
Stir in the breadcrumbs, sausage meat and egg. Add the chopped sage, thyme and ground mace into the bowl, season to taste and mix well.
Grease the muffin molds with the other half of the butter. Place 2 pancetta strips into each hole (criss-crossed). Add some of the mixture to fill the holes and round the tops. Wrap with the pancetta. Brush each muffin ball with honey and place one sage leaf on top.
Preheat the oven to 390 degrees. Bake for 25-30 minutes or until golden and crisp.