Cherry & pistachio stuffing

Cherry & pistachio stuffing

By Good Food
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(6 ratings)
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Prep: 15 mins Cook: 30 mins

Easy

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

  • Freezable

Nutrition: per ball

  • kcal128
  • fat7g
  • saturates2g
  • carbs11g
  • sugars4g
  • fibre1g
  • protein4g
  • salt0.6g
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Ingredients

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 red onion, finely chopped
  • 450g sausagemeat (or sausages removed from their skins)
  • 175g fresh white breadcrumb
  • zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g dried sour cherry (or dried cranberries)
    Cherry

    Cherry

    che-ree

    One of the delights of the summer, cherries are much loved for their succulent texture, flavour…

  • 100g shelled pistachio, roughly chopped
  • 1 large egg
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • drizzle olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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huguelinwaters
28th Jan, 2013
5.05
we had this with our Christmas lunch and it was a great hit with everyone. Also delicious eaten cold - Nigella style
hodsonkl
30th Dec, 2012
4.05
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
24th Dec, 2012
4.05
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
16th Dec, 2012
3.05
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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