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Bacon, Herb and Hazelnut Stuffing
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 ¼ cup chopped parsley 3 eggs salt and ground black pepper
© Annabel Langbein Media
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.
Delicious served with my Roast Turkey with Cider Gravy.
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