![\"\"](\"https:\/\/www.yardandcoop.com\/wp-content\/uploads\/2018\/05\/Stuffing-Balls-1.jpg\")
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Our menu has influences from all over the World. But here\u2019s how one of our great grandma\u2019s recipes of a British favourite, got a Yard & Coop twist and ended up on our menu.<\/strong><\/p>\n When we thought of what to put on our new menu we considered staple favourites like everybody\u2019s favourite meal of the week: Sunday Dinner! Already having our \u2018Winner Winner Chicken Dinner\u2019 we wanted a perfect side dish to compliment this, which could also be enjoyed on their own. What did we come up with?\u00a0Stuffing balls!<\/strong><\/p>\n This is one of our great grandma\u2019s recipes, and whenever we have it, the taste just takes us right back to our childhood. We spoke to Lesley, the mum of co-owner Carl Morris, about its creation.<\/p>\n \u201cMy grandmother used to cook stuffing at Christmas using sausage meat and chestnuts, with sage and onion. So, one Christmas I copied the recipe and it went down a treat. Since then, it\u2019s the only way I\u2019ll make stuffing.\u201d<\/em><\/p>\n Lesley\u2019s father was one of the first organic farmers in the UK so all the ingredients were organic and from the farm \u2013 including the sausage meat! This made it taste even more special. Having had it at our family dinners we wanted to recreate the dish but put a Yard & Coop stamp on it. So we deep fried it. Obvs.<\/p>\n We serve the deep fried stuffing balls with our homemade\u00a0chicken gravy<\/strong>, a drizzling of\u00a0cranberry sauce<\/strong>\u00a0and a sprig of\u00a0thyme<\/strong>. And they\u2019re magical.\u00a0 Give them a whirl next time you pop by, we\u2019d love to hear your thoughts.<\/p>\n Enough Ingredients to stuff a big bird:<\/p>\n Diced Red Onion 300g <\/p>\n For stuffing \u2013 flip the bird and stuff it<\/p>\n For stuffing\u00a0 balls \u2013 make into 35g balls, coat in panko bread crumbs and deep fry<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Inspired by everyone’s favourite meal of the week: Sunday dinner<\/p>\n","protected":false},"author":1,"featured_media":6579,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[9],"tags":[],"yoast_head":"\nMake your own at home:<\/h2>\n
\nDiced Celery 300g
\nSausage Meat 750g
\nCooked chestnuts 200g
\nFresh Sage 50g
\nChicken stock 600ml
\nSalt 2g
\nPepper 2g
\nHerb de Provence 15g
\nEggs 2
\nBreadcrumbs 150g<\/p>\nMethod:<\/h2>\n
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