Apricot and Pistachio stuffing balls- perfect for Easter Cooking

Apricot and Pistachio stuffing balls- perfect for Easter

Apricot and Pistachio Stuffing Balls

Here is an alternative stuffing which can be served with your turkey or prepared in advance and frozen to serve with other roast meats. It’s delicious with ham. Thaw at room temperature before rolling in oil and baking.

Makes approx 18 stuffing balls


1 medium onion, chopped

4tbsp oil

450g (1lb) pork sausage meat or minced pork

2tsp chopped sage

55g (2oz) pistachio nuts, chopped

55g (2oz) dried apricots, sliced

½tsp salt

½tsp coarsely ground black pepper

1 egg

2tbsp white breadcrumbs


In a frying pan, cook the onion in 1tbsp of the oil until soft. Leave to cool. Place the meat, sage, nuts, apricots, salt, pepper, egg, breadcrumbs and 1tbsp oil in a large bowl and add the onion mixture.


Using your hands, mix and shape into golf-sized balls. Place the remaining oil in a roasting tin and roll the stuffing balls in the oil to coat.


When your turkey has 30 minutes of cooking time to go, put the balls in the oven

on the shelf under it and cook until brown (or if your turkey is nicely browned,

place the balls on the shelf above and cook for just 20 minutes). Serve with the bay leaves, if using.



‘My tip:  Wet your hands slightly when making your stuffing balls – it will help to prevent the mixture from sticking ’
- Prue Leith