1 large onion - finely chopped
25g butter
300g sausage meat
100g fresh white breadcrumbs
100g pecan nuts - toasted and finely chopped
100g red grapes - halved
1 tsp green peppercorns - crushed
2 tsp fresh thyme
1 lemon - zest only

METHOD

Melt the butter in a pan, add the onion and cook until tender.

Place all other ingredients in a bowl and mix well.

Add the onion and any leftover butter to the mixture.

Place the stuffing in the neck of the turkey or in a bowl and place in a pre-heated oven 180°C/350°F/Gas 4 for 30-40 minutes.

You can prepare the stuffing two days prior to serving and keep refrigerated.

PROGRAMMES

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EXTRAS