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Jan Dooley
Australia
October 2009
Walnut Grove Recipes
Christmas Turkey Stuffing
Makes 1.5 kg
- 2 onions
- 250g sausage meat
- 4 cloves garlic
- 1 tbsp fresh thyme
- 800g breadcrumbs
- 400g chestnuts
- 1 lemon, juice & zest
- 50g butter
- 75g pistachio nuts
- salt & pepper
- 3 to 4 tbs water
Method
1. Chop the onions evenly into small pieces and crush the garlic. Heat a large frying
pan, melt the butter and add the onion, garlic & thyme. Cook gently until soft.
2. Add all the other ingredients and mix well. Add just enough water to bind the mixture together (if needed).
3. Season to taste and either stuff into the cavity of the turkey, or shape into balls and bake on a tray.
4. If cooking the stuffing in the turkey cavity, simply cook your turkey as normal - the stuffing will be cooked when the turkey is cooked. If cooking as individual balls cook them for around 40 minutes at 180°C. They should be slightly crispy on the outside and moist inside.
Serving Suggestions
Stuffing can be served with any roast, however it tends to be best with poultry.
Advanced Preparation
Stuffing can be made up to 4 days in advance, store in an airtight container in the fridge.
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