Cherry & pistachio stuffing

• small knob of butter
• red onion↗1

  finely chopped

• sausagemeat↗450g g

  (or sausages removed from their skins)

• fresh white breadcrumb↗175g g
• zest 1 lemon
• zest 1 orange
• dried sour cherry↗100g g

  (or dried cranberries)

• shelled pistachio↗100g g

  roughly chopped

• large egg↗1
• small bunch parsley↗

  chopped

• drizzle olive oil

Step-by-step instructions

1. 1

   Melt the butter in a small pan, add the onion and cook until soft, about 8 mins. Leave to cool.

2. 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. 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.