Cranberry and Salted Pistachio Stuffing

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO

This is my take on stuffing, I have tried various combinations of nuts, seeds and dried fruit and this is my favourite by far.  It adds a little salt, a little sweet, and a little crunch to whatever you fancy...not to mention the glints of cranberry red and pistachio green are very appealing to the eye.  We love it and hope that you do too!

Recipe
40g shelled salted pistachios
40g walnuts
55g dried cranberries
35g dried apricots
¼ tsp salt
½ tsp dried thyme
¼ tsp paprika
pinch each of black pepper, rosemary and oregano
½-1 tsp olive oil

Method
Place the pistachios, walnuts, cranberries and apricots in a high speed blender or food processor and blitz until finely chopped.
Add the salt, herbs and spices and pulse until combined.
Finally add the olive oil, ½ a tsp at a time, and pulse until your stuffing is coming together well.  If your stuffing is still very visually crumbly, add the extra ½ tsp of olive oil and pulse again.  It should still appear slightly crumbly but sitck together well when pressed with your fingers.
Use as stuffing (or a spectacular crumb!) for poultry meats, as a special addition to your chicken pie mixture, alongside ham and cheeses…the options are endless!