Fantastic as part of your Christmas lunch – so much more than just a stuffing for the turkey
Prep:15 mins
Makes about 16 balls
2 large onions, chopped 50g butter50g hazelnut, roughly chopped140g ready-to-eat dried apricots, chopped 175g fresh white breadcrumbs20g pack parsley, chopped finely grated zest of 1 lemon1 egg, beatenolive oil, for drizzling
STEP 1Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.STEP 2Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
