Cherry & pistachio stuffing

By Good Food

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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 per ball

kcalories: 128

protein: 4g

carbs: 11g

fat: 7g

saturates: 2g

fibre: 1g

sugar: 4g

salt: 0.6g

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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

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.

Recipe from Good Food magazine, December 2012

Comments, questions and tips

Comments

Show comments

huguelinwaters05:30, 28th Jan, 2013

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

hodsonkl03:08, 30th Dec, 2012

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.

peasnkews11:27, 24th Dec, 2012

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.

scouty07:31, 16th Dec, 2012

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?