Cherry and Pistachio Stuffing

Growing up in Canada my mom always made a traditional stuffing that you shoved into the backside of your turkey, and for me it was the best part of Christmas dinner. Here in England though stuffing is a completely different creature all together, but no less delicious. This recipe is made in the traditional English style, but has a fruity modern twist that should delight even the most fussy eater in your house.

The best part of this recipe though is that you can make it now and freeze it. Just remember to take it out of the freezer a couple of days before so they have time to completely defrost.

  • Skill level: easy
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes

Ingredients

  • 1 red onion, finely diced. (see video)
  • 450g/1lb sausage meat (if you can’t find sausage meat, just pick your favourite sausage and remove them from their skins)
  • 175g/6oz fresh white breadcrumbs
  • zest 1 lemon
  • zest 1 orange
  • 100g/4oz shelled pistachios
  • 100g/4oz dried sour cherries (or dried cranberries)
  • 1 large egg
  • small bunch of parsley, chopped
  • drizzle of olive oil

Method

  1. Melt the butter in a small pan, add the onion and cook until soft, and then leave to cool.
  2. Roughly chop the pistachios (I used a food processor and then just pulsed them a few times).
  3. Mix the ingredients, except for the olive oil. The best way to do this is by hand. Once mixed roll the stuffing into 24 walnut sized balls and put on a baking tray. or in a freezer proof container if freezing.
  4. Drizzle the stuffing with olive oil and cook at 220°C/Gas 7 on the middle shelf of your oven for 20 minutes before moving to the top shelf for 10 additional minutes.

These stuffing balls can be stored in the refrigerator for up to 2 days, or put in the freezer for 2 months.

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