Apricot & Hazelnut Stuffing - cooking recipe

Ingredients

2 large onions, chopped
2 ounces butter
2 ounces hazelnuts, roughly chopped
5 ounces dried apricots, chopped
6 ounces fresh breadcrumbs
1 ounce parsley, chopped
1 lemon, finely grated zest
1 egg, beaten
1 tablespoon olive oil, for drizzling

Preparation

Fry 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.
Put the balls in a buttered baking dish, then drizzle with oil.
Bake for 30 mins until golden, or roast them around the turkey.