Prune, walnut and sage stuffing
INGREDIENTS(Makes about 600g, enough to stuff up to a 6.5kg turkey)
- 500g pork sausage meat
- 50g pitted prunes, roughly chopped
- 50g walnuts, roughly chopped (chestnuts would also work well)
- 1 tbsp thyme leaves, roughly chopped
- 5 sage leaves, roughly chopped
- 1 shallot, roughly chopped
- pinch of mixed spice
- ¼ tsp sea salt
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.
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.