- small knob of butter
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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g dried sour cherry (or dried cranberries)
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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- drizzle olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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.