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Prune, walnut and sage stuffing

CHRISTMAS

INGREDIENTS

(Makes about 600g, enough to stuff up to a 6.5kg turkey)

Method

To make the herb cavity stuffing

  • 3 large rosemary sprigs
  • 4 large sage sprigs
  • 4 thyme sprigs
  • 4 bay leaves, or a small branch of leaves
  • ½ lemon

For many, the stuffing is secretly as enjoyable as the turkey itself on Christmas Day and when made at home with lots of fresh herbs, prunes and walnuts as we do here it is hardly surprising.

Make your prune, walnut and sage stuffing ahead of time and store it in the fridge until it is time to prepare the bird for the oven.

METHOD

Put all of the ingredients into a bowl and mix until thoroughly combined.

We suggest stuffing the neck cavity of the bird only as this will ensure that the stuffing is well cooked through.

Any extra can be rolled into golf-ball sized shapes and roasted with the turkey for the final 30 minutes of the cooking time.

Adding a bunch of fresh herbs to the main cavity of the bird is always going to add a little more flavour. Simply tie the herbs in a bunch with a little string and stuff them into the main cavity with the lemon.

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