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  1. Home
  2. christmas stuffing

Maple-glazed 
stuffing balls

Everyone loves stuffing, so make sure there's plenty to go around by making these individual, prosciutto-wrapped balls. - by Chantal Walsh
  • 22 Sep 2015
Maple-glazed 
stuffing balls
Cook: 55 Minutes - easy - Makes 12
Proudly supported by
Everyone loves stuffing, so make sure there's plenty to go around by making these individual, prosciutto-wrapped balls.

Ingredients

4 thin slices prosciutto

1 tbsp olive oil

1 Tbsp maple syrup

1 Tbsp finely chopped flat-leaf parsley leaves

Stuffing

1 tsp olive oil

4 rashers rindless shortcut bacon, thinly sliced

4 slices (about 180 g) day-old sourdough bread, crusts removed, torn

½ red onion, chopped

2 cloves garlic, crushed

6 sprigs thyme, leaves picked

¼ cup pistachios, chopped

5 soft and juicy dried figs, roughly chopped

1 Tbsp wholegrain mustard

50 g chilled butter, chopped

Method

  1. To make stuffing, heat oil in a frying pan over a medium-high heat. Add bacon and cook, stirring occasionally, for 4-5 minutes or until golden brown. Drain on paper towel. Set aside for 10 minutes to cool.
  2. Put bread in a food processor and process until coarse crumbs form. Add onion, garlic, thyme, pistachio, fig, mustard, butter and bacon. Process until well combined.
  3. Preheat oven to 180°C. Line an oven tray with baking paper. Cut each slice of prosciutto lengthways into 
3 evenly sized strips to 
make 12 strips in total.
  4. Roll 2 Tbsp of the stuffing mixture into a ball. Repeat 
with remaining mixture to make 12 balls in total. Wrap each stuffing ball tightly with 
1 piece of the prosciutto. Arrange balls on prepared tray. Cook for 20 minutes or until prosciutto begins to brown.
  5. Meanwhile, combine oil, syrup and parsley in a bowl.
  6. Spoon syrup mixture 
over stuffing balls and cook 
for a further 10 minutes or until golden. Transfer to a large serving plate. Serve.
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