Hazelnut & Cranberry Stuffing Balls

Full of festive flavours with a heavenly crunchy texture, these vegetarian stuffing balls are the perfect trimming for Christmas dinner.

Ingredients

  • 2 large parsnips, peeled and cut into thick slices
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 150g hazelnuts, roughly chopped
  • 75 dried cranberries, finely chopped
  • 100g breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 egg yolk
  • 75ml V8 Original vegetable juice
  • Salt and pepper

Method

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6 conventional oven.
  2. Boil the parsnips for 7-9 minutes until tender, then drain off the water, return to the pan and mash until smooth. Set aside to cool.
  3. Combine all the remaining ingredients in a large bowl, then add the mashed parsnip and mix thoroughly. Season with salt and pepper.
  4. Take a heaped tablespoon of the mixture, roll into a ball (roughly the size of a golf ball), and place on an oiled baking tray. Repeat until all the mixture has been used up. Spray or brush the balls with a little oil.
  5. Bake the stuffing balls for 15 minutes or until golden brown.
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Hazelnut & Cranberry Stuffing Balls

Full of festive flavours with a heavenly crunchy texture, these vegetarian stuffing balls are the perfect trimming for Christmas dinner.

Hazelnut & Cranberry Stuffing Balls made with V8 Original juice

Serves: Makes 15

Course: Side Dish

Prep/cook time: 40 Minutes

Difficulty: Moderately Easy

V8 product used: Original

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Ingredients

  • 2 large parsnips, peeled and cut into thick slices
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 150g hazelnuts, roughly chopped
  • 75 dried cranberries, finely chopped
  • 100g breadcrumbs
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 egg yolk
  • 75ml V8 Original vegetable juice
  • Salt and pepper

Method

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6 conventional oven.
  2. Boil the parsnips for 7-9 minutes until tender, then drain off the water, return to the pan and mash until smooth. Set aside to cool.
  3. Combine all the remaining ingredients in a large bowl, then add the mashed parsnip and mix thoroughly. Season with salt and pepper.
  4. Take a heaped tablespoon of the mixture, roll into a ball (roughly the size of a golf ball), and place on an oiled baking tray. Repeat until all the mixture has been used up. Spray or brush the balls with a little oil.
  5. Bake the stuffing balls for 15 minutes or until golden brown.
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