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This stuffing can be used with a 3kg turkey buffe.
Melt the butter in a frypan, add the onion and bacon and cook until the onion is pale and soft. Allow to cool.
Crumble and mash the chestnuts, and chop the prunes. Combine the cooled mixture with the chestnuts, prunes, bread crumbs, lemon rind, thyme, sage, parsley, salt and pepper, nutmeg and beaten eggs.
Cut the sausages in half and add the meat to the pan, discarding the casings. Mix everything together with your hands.
Reserve around one-third of the stuffing for the turkey breast. You can also form some of the stuffing into small balls and bake them alongside the turkey as well, if you like.
Spoon the rest into a buttered ovenproof dish and bake for 45 minutes until golden, covering with foil if it browns too quickly.
This recipe is from Jill Dupleix’s collection found at
2308kJ energy, 26g protein, 21g total fat, 9g saturated fat, 64g total carbohydrates, 9g dietary fibre