Cherry & pistachio stuffing

Cherry & pistachio stuffing

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 24 balls

Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per ball

kcalories
128
protein
4g
carbs
11g
fat
7g
saturates
2g
fibre
1g
sugar
4g
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

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Method

  1. Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.
  2. 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.
  3. 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.

Recipe from Good Food magazine, December 2012

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Comments

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huguelinwaters's picture
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we had this with our Christmas lunch and it was a great hit with everyone. Also delicious eaten cold - Nigella style

hodsonkl's picture
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I only put the lemon zest in and felt it worked well. Also didn't have cherries so used a few cranberries. Very fruity as you say but I enjoyed them.

peasnkews's picture
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Yes this stuffing is quite fruity, but it does work with the Christmas turkey, with clementine and bay butter. Next time I will only use half the amount of zest.

scouty's picture
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Mixed view on this one - although it only has the zest of 1 orange in it, the orange was overpowering - if I made again I would probably just use the lemon. I've got most of the mix in the freezer ready for Christmas day - not quite sure what to do to temper the flavour of the orage - any suggestions?

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