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Cherry & pistachio stuffing

Cherry & pistachio stuffing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24 balls

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

  • Freezable
Nutrition: per ball
low insalt0.6g


  • small knob of butter
  • 1 red onion , finely chopped
  • 450g sausagemeat (or sausages removed from their skins)
  • 175g fresh white breadcrumb
  • zest 1 lemon
  • zest 1 orange
  • 100g dried sour cherry (or dried cranberries)
  • 100g shelled pistachio , roughly chopped
  • 1 large egg
  • small bunch parsley , chopped
  • drizzle olive oil


  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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A star rating of 4.5 out of 5.8 ratings

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