Sage, Date & Pistachio Stuffing

Stuffing greatly benefits from cooking within a turkey or chicken, but the results can be almost as tasty when the stuffing is cooked in a greased casserole dish. Sage, date and pistachio is one of my favourite stuffing combinations; herby, sweet and crunchy. To make a plain herb stuffing simply omit the date and pistachios from the recipe and add an additional 2 tablespoons of fresh, finely chopped parsley, thyme or chives.

Sage, Date & Pistachio Stuffing

75g butter, plus a little for greasing
1 large onion, finely diced
225g white breadcrumbs
2 tbsp freshly chopped sage
8 dates, finely chopped
50g pistachio, shelled & roughly chopped
Sea salt and freshly ground pepper


  1. Pre-heat the oven to 200°C /fan 180°C/gas mark 6. 
  2. Melt the butter in a pan, and add the onions. Reduce the heat to low and cook for five minutes, until the onions are softened but not coloured. 
  3. Place the breadcrumbs in a bowl and add the cooked onions. Combine well and then add the sage, dates and pistachio. 
  4. Mix well to combine and season to taste. 
  5. Grease an oven- proof dish with a little butter and add the stuffing. 
  6. Place in the pre-heated oven for approximately 30 minutes, stirring occasionally to get all the stuffing nice and crispy.


Dee Sewell said...

That looks lovely Nessa and very timely. This is my first vegetarian Christmas and I've been looking for a meat free stuffing, will try it thank you.