Cherry & pistachio stuffing
By Good Food
Contains pork – recipe is for non-Muslims only
Try a new flavour combo in sausagemeat stuffing balls – sweet fruit, crunchy nuts and fresh parsley are a perfect match
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 128
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fat 7g
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saturates 2g
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carbs 11g
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sugars 4g
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fibre 1g
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protein 4g
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salt 0.6g
Ingredients
- small knob of butter
- 1 red onion, finely chopped
- 450g sausagemeat (or sausages removed from their skins)
- 175g fresh white breadcrumbs
- zest 1 lemon
- zest 1 orange
- 100g dried sour cherries (or dried cranberries)
- 100g shelled pistachios, roughly chopped
- 1 large egg
- small bunch parsley, chopped
- drizzle olive oil
Method
Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
Mix the onion with the remaining ingredients, apart from the oil – the best way to do this is with your hands. Roll the stuffing mixture into 24 walnut-sized balls and put on a baking tray. You can make these and chill for up to 2 days in advance, or freeze for up to 2 months.
When the turkey comes out of the oven, turn the heat up to 220C/200C fan/ gas 7. Drizzle the stuffing with oil and cook on a middle shelf for 30 mins. Swap to the top shelf for the final 10 mins if they need browning.
