Cherry & Pistachio Stuffing

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

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 24 balls

Nutrition per serving

• Kcalories

  128

• Protein

  4g

• Carbs

  11g

• Fat

  7g

• Saturates

  2g

• Fibre

  1g

• Sugar

  4g

• Salt

  0.6g

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

Directions

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.

Categories: All Christmas