Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
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
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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.
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Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.