Michelin star chef and family favourite Tom Kerridge reveals his secret weapon for the main event of the biggest family day of the year, his incredible home-made stuffing balls.

INGREDIENTS makes 12 balls

800g sausage meat

350g cooked dice onion

100g cooked diced chestnuts

75g dried breadcrumbs

5 sage leaves, chopped

2 tsp salt

3 tsp cracked black pepper

100g dried cranberries

8 juniper berries, chopped

METHOD

  1. Add the cooked diced onion to the sausage meat in a large bowl and mix in to help loosen the sausage meat.
  2. Mix in the remaining ingredients (add about Âľ of the breadcrumbs to start with and then more if needed).
  3. When mixed, divide and shape into 12 balls, each about the size of a golf ball.
  4. Heat a small amount of oil in a frying pan to a medium heat. Add the meat balls and regularly turn the balls whilst cooking until golden brown all over and cooked all the way through - around 15 mins should be enough. Don’t overcrowd the pan, cook in two batches if required.
  5. Once cooked lift out of the pan and rest, then serve.

TOM’S TIP: You can substitute the cranberry and juniper berries for the dried fruit of your choice.