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
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.