"Thank you Maynard & Benedict - I have really enjoyed the course & I feel that I have gained a great deal. But the most important thing is that I have been involved and encouraged to be my-self. All I can say is thank you for the experience."

Jan Dooley
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


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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