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Prune and walnut stuffing


Makes: 1.2kg
Serves: 8-10
timePrep time: 30 mins
timeTotal time:
Prune and walnut stuffing
See roast turkey recipe to accompany prune and walnut stuffing. / Recipe photography by Martin Poole

Prune and walnut stuffing


Makes: 1.2kg
Serves: 8-10
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
390Kcal
Fat
27gr
Saturates
7gr
Carbs
22gr
Sugars
9gr
Fibre
4gr
Protein
13gr
Salt
1gr

Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes
Lucas Hollweg

Lucas Hollweg

Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.

See more of Lucas Hollweg’s recipes

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 sticks celery, finely chopped
  • 3 garlic cloves, crushed
  • 530g pack Taste the Difference pork sausages, skins removed
  • 125g ready-to-eat prunes, roughly chopped
  • 75g walnuts, finely chopped
  • ½ x 20g pack rosemary, leaves chopped
  • finely grated zest of 1 orange
  • 1 x 28g pack flat-leaf parsley, leaves chopped
  • 100g fresh breadcrumbs
  • 1 large egg

Step by step

Get ahead
Make up to 2 days ahead, cover and chill, or freeze for up to 1 month.
  1. Heat the oil in a frying pan; add the onion, celery, garlic and a pinch of salt. Cook over a gentle heat for 10-12 minutes. Cool in a bowl.
  2. Add the remaining ingredients to the cooled vegetables, season and mix well. (You can fry a small ball of the mixture to taste it.) Use to stuff the neck end of your turkey or shape rest into balls (about the size of a golf ball), and bake on a tray in the oven for about 45 minutes at 180°C, fan 160°C, gas 4 or until cooked through.

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