Apricot & hazelnut stuffing

Ingredients

• 2 large onion chopped
• 50 g butter 
• 50 g hazelnuts roughly chopped
• 140 g apricots dried chopped
• 175 g breadcrumbs fresh white
• 20 g parsley chopped
• 1  lemon zest finely grated
• 1  eggs beaten
• 16 servings olive oil for drizzling

Equipment

• oven
• baking pan

Directions

1. Fry onions in the butter. Stir in nuts; fry until golden.
2. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest.
3. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
4. Put the balls in a buttered baking dish, then drizzle with oil.
5. Bake for 30 mins until golden, or roast them around the turkey.