Saliha’s Barberry & Pistachio Stuffing – WeFiFo Blog
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Saliha’s Barberry & Pistachio Stuffing

© Kim Lightbody Recipe taken from

“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.” – Saliha Mahmood Ahmed

Saliha's Barberry and Pistachio Stuffing

Print Recipe


  • 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.

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