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
  • Easy

Nutrition per serving

  • kcal 128
  • fat 7g
  • saturates 2g
  • carbs 11g
  • sugars 4g
  • fibre 1g
  • protein 4g
  • salt 0.6g


  • 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


  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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