Bacon, Herb and Hazelnut Stuffing
This is a big recipe because it's designed to stuff a turkey. If you're stuffing a chicken scale down the recipe, cook the rest separately or freeze some for later use.
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 8-10
- 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
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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