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Categories:Viewed: 36 - Published at: 5 years ago
Ingredients
- 4 tbsp butter
- 2 onions, finely chopped
- 250g streaky bacon sliced
- 1 cup roasted hazelnuts, skins rubbed off and nuts roughly chopped
- 1 cup dried cranberries or apricots, chopped
- 10 thick slices bread, preferably whole grain, crumbed
- 1 tbsp chopped thyme leaves
- 1/4 cup chopped parsley
- 3 eggs
- salt and ground black pepper
Method
- Heat butter in a frypan and cook onions and bacon over medium-low heat until softened but not brown (about 5 minutes). Remove from heat and place in a mixing bowl with nuts, cranberries or apricots, breadcrumbs and herbs. Stir to combine, then add the eggs and mix evenly.
- Form stuffing into a 7cm-diameter log shape and place onto a square of tin foil. Wrap firmly and bake at 180 C for 30 minutes. If preferred, stuff half the mixture into the cavity of your turkey before roasting the turkey.
