Barberry & pistachio stuffing

by Saliha Mahmood Ahmed

An alternative turkey stuffing or moreish veggie side dish

For many people, the best part of a roast at Christmas is the stuffing. You can use this recipe to stuff your turkey, but I love making these kofta-like balls: they are a great vegetarian side dish and so incredibly moreish. 


60g butter, melted
300g white onion, finely chopped
6 sage leaves, chopped
1 egg
50g barberries
50g pistachios, chopped
50g dried apricots, chopped
125g fresh breadcrumbs
1 large free-range egg, beaten
½ tsp red chilli flakes


Heat the oven to 200C. Soak the barberries for 15 mins in warm water to rehydrate them.

Melt the butter in a saucepan. Add the onion and sage and fry until the onions are soft and translucent but have not yet started to caramelise. Pour into a mixing bowl, together with the melted butter.

Add the barberries, pistachios, apricots, breadcrumbs, egg, chilli flakes and a little salt. Mix well, then form into small walnut-sized balls. If you are having trouble forming the balls, add a little more egg and melted butter—the varying dryness of the breadcrumbs can mean slightly different amounts of moisture are required.

Place the balls on a baking sheet lined with greaseproof paper and brush each one with a small amount of vegetable oil. Bake for 20 mins until crisp and golden.

Recipe: Saliha Mahmood Ahmed
Images: Kim Lightbody