Apricot & hazelnut stuffing
- Preparation and cooking time
- Prep:
- Cook in the turkey or separately for 30 mins
- Easy
- Makes about 16 balls
Ingredients
- 2 large onions, chopped
- 50g butter
- 50g hazelnut, 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
Method
- STEP 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.
- STEP 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.
