Dry-fry the lardons until crisp in a
non-stick frying pan, then lift out with
a slotted spoon and tip in the onions.
Gently cook for 15-20 mins until really
soft. Tip into a bowl with the lardons,
herbs, breadcrumbs, zests, mace, eggs
and plenty of seasoning, then mix well.
Set aside about 450g of the stuffing for
your turkey, then roll the rest to the size
of golf balls. When the turkey comes
out of the oven, roll the stuffing balls in
the oil in a small roasting tin, then roast
underneath the veg at 220C/200C fan/
gas 7, for 20 mins until golden and crisp.