Ingredients (all available from The Fresh Ingredient)
1 1/2 tbs olive oil
2 small brown onions, halved, finely chopped
1/2 cup dried cranberries, finely chopped
1/3 cup unsalted pistachio kernels, finely chopped
2 garlic cloves, crushed
3 1/2 cups fresh sourdough breadcrumbs (made from day-old bread)
2 Free-Range eggs, lightly whisked
1/3 cup finely chopped fresh continental parsley
Method1. Heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly.
2. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine.
3. Season with salt and pepper.
4. Form into balls (about the size of golfballs) & stuff your turkey with these. Any remaining stuffing balls can be wrapped in foil & cooked alongside the turkey - however don't add them to the roasting dish until the last 45 minutes or so of cooking.