APRICOT & HAZELNUT STUFFING

Apricot & Hazelnut Stuffing image

Provided by English_Rose

Categories European

Time 45m

Yield 16 balls

Number Of Ingredients 9

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2 large onions, chopped
2 ounces butter
2 ounces hazelnuts, roughly chopped
5 ounces dried apricots, chopped
6 ounces fresh breadcrumbs
1 ounce parsley, chopped
1 lemon, finely grated zest
1 egg, beaten
1 tablespoon olive oil, for drizzling

Steps:

Fry onions in the butter. Stir in nuts; fry until golden.
Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season.
Use half to stuff the neck end of the turkey; shape the rest into balls.
Put the balls in a buttered baking dish, then drizzle with oil.
Bake for 30 mins until golden, or roast them around the turkey.

Nutrition Facts : Calories 136.6, Fat 6.9, SaturatedFat 2.3, Cholesterol 20.8, Sodium 110, Carbohydrate 17.3, Fiber 2.2, Sugar 6.7, Protein 3.1