This stuffing makes a light and refreshing change from the usual meat or chestnut stuffing and can be ahead of time and frozen. It compliements both turkey and chicken .
100g pistachio nuts
200g white bread
1 large onion peeled and finely chopped
2 garlic cloves peeld and finely chopped
Handful of parsley
Handful of sage
Juice and zest of one lemon
Salt and Pepper
2 beaten eggs
In a frying pan saute the onion and garlic on a low heat until the onion is soft. Set aside.
In a food processor add the pistachio nuts, bread and herbs. Blitz until the mixture resembles breadcrumbs. Transfer to a bowl and add the lemon juice and zest, seasoning and onion mixture. Stir to combine all the ingredients. Add the beaten eggs and stir to combine.
Suitable for home freezing once completely cold. If freezing after making, transfer the stuffing to a freezer bag and leave to cool completely before putting in the freezer. Defrost thoroughly before using and follow the steps below for cooking guidelines.
Stuffing the turkey – place the turkey with the parsons nose facing away from you. Lift the loose skin at the neck end and fill the cavity with the stuffing. Turn the turkey onto its breast and pull the neck flap/skin oer the stuffing making sure it is covered. Secure with cocktail sticks or wooden skewers.
If you don’t want to stuff the turkey lightly butter an oven proof dish. Pack the dish with the stuffing and dot with butter. Cook for approximately 30 to 40 minutes. Alternatively, brush an oven tray with oil. Make individual stuffing balls about the size of a golf ball. Place on the oven tray and cook for appromimately 30 minutes.