Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the bread sauce, stud the onion with the cloves and put in a pan with the bay, peppercorns, nutmeg, garlic, milk and cream. Bring very slowly to a simmer, remove from the heat, cover and leave to infuse for 1 hour. Strain the milk into a new pan and add the breadcrumbs, butter and lots of seasoning. Simmer very gently, stirring regularly, for 20 minutes until very thick. Pour into a container, cover and cool. Stir through the crumbled stuffing, then chill completely.
Put the flour, egg and breadcrumbs into separate shallow bowls. Take a heaped tbsp of the bread sauce and, using slightly wet hands, shape into the size of a golf ball. Roll in the seasoned flour, then into the beaten egg, then coat well in the breadcrumbs. Repeat with the remaining mixture.
Mix together the cranberry sauce and chilli jam in a bowl to make a dipping sauce.
Fill a pan no more than ⅓ full with the oil and heat to 180C or until a cube of bread browns in 30 seconds. Fry the balls for 2-3 minutes, in batches, until golden and crisp, then drain well on kitchen paper, season with flaky sea salt and keep warm in a low oven while you fry the rest. Serve with the sauce.