Apricot & Hazelnut Stuffing

9 ingredients
5 steps

Ingredients

  • 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

Directions

  1. 1
    Fry onions in the butter. Stir in nuts; fry until golden.
  2. 2
    Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season.
  3. 3
    Use half to stuff the neck end of the turkey; shape the rest into balls.
  4. 4
    Put the balls in a buttered baking dish, then drizzle with oil.
  5. 5
    Bake for 30 mins until golden, or roast them around the turkey.

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