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Cherry & pistachio stuffing

Contains pork – recipe is for non-Muslims only
Try a new flavour combo in sausagemeat stuffing balls - sweet fruit, crunchy nuts and fresh parsley are a perfect match

  • Prep: 15 mins
    Cook: 30 mins
  • Makes 24 balls
  • Easy
  • Makes 24 balls
  • Easy
  • Calories 128
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 4
  • Protein 4
  • Fat 7
  • Fibre 1
  • Salt 0.6

Nutrition per serving

  • Calories 128
  • Carbohydrates 11
  • Saturated Fat 2
  • Sugar 4
  • Protein 4
  • Fat 7
  • Fibre 1
  • Salt 0.6

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

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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