Apricot & Hazelnut Stuffing

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READY IN: 45mins
YIELD: 16 balls
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large onions, chopped
  • 2
    ounces butter
  • 2
    ounces hazelnuts, roughly chopped
  • 5
    ounces dried apricots, chopped
  • 6
    ounces fresh breadcrumbs
  • 1
    ounce parsley, chopped
  • 1
    lemon, finely grated zest
  • 1
    egg, beaten
  • 1
    tablespoon olive oil, for drizzling
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DIRECTIONS

  • 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.
  • Put the balls in a buttered baking dish, then drizzle with oil.
  • Bake for 30 mins until golden, or roast them around the turkey.
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