Pistachio, cranberry and fig stuffing
- 100g pistachio nuts, toasted
- 4 figs, quartered
- 100g frozen cranberries, thawed
- 30g (½ cup) white breadcrumbs, toasted
- juice of 1 lime
- salt and freshly ground black pepper, to taste
Mix together all of the ingredients, keeping the stuffing quite chunky.
Season and refrigerate until ready to use.