Cherry & pistachio stuffing
Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match
- Prep: 15 mins
Cook: 30 mins
- Makes 24 balls
- Easy
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.
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