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1. Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
2. Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

Per serving

124 kcalories, protein 3g, carbohydrate 14g, fat 7 g, saturated fat 2g, fibre 1g, salt 0.28 g

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• Misti

  19 November 2007

  Misti rated and commented on this recipe

  

  I used about 75g of chestnuts in place of the hazelnuts and seasoned it with a pinch of nutmeg, cinnamon and ground cloves as well as salt and pepper. It went wonderfully with roast pork.

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• Ellie

  30 March 2008

  Ellie commented on this recipe

  very easy and tasty - good if your looking for a veggie option!

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Ingredients

• 2 large onions , chopped
• 50g butter
• 50g hazelnuts , roughly chopped
• 140g ready-to-eat dried apricots , chopped
• 175g fresh white breadcrumbs
• 20g pack parsley , chopped
• finely grated zest of 1 lemon
• 1 egg , beaten
• olive oil , for drizzling

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Difficulty and servings

Makes about 16 balls

Preperation and cooking times

Prep 15 mins

Cook in the turkey or separately for 30 mins

Ingredients

• 2 large onions , chopped
• 50g butter
• 50g hazelnuts , roughly chopped
• 140g ready-to-eat dried apricots , chopped
• 175g fresh white breadcrumbs
• 20g pack parsley , chopped
• finely grated zest of 1 lemon
• 1 egg , beaten
• olive oil , for drizzling

Per serving

124 kcalories, protein 3g, carbohydrate 14g, fat 7 g, saturated fat 2g, fibre 1g, salt 0.28 g

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