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Fruity turkey stuffing

Fruity turkey stuffing

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Make this delicious stuffing to cook inside the Woman's Weekly's roast turkey plus serve some stuffing balls on the side.

Serves: 8-10
Skill level: Easy peasy
Costs: Mid-price

Ingredients

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

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30g (1oz) butter
1 large onion, peeled and finely diced
2 sticks celery, diced
1 butternut squash, peeled, deseeded and finely diced - use 500g/1lb for the stuffing and keep rest for a vegetable medley
1 cooking apple, peeled and finely diced
100g (3½oz) ready-to-eat prunes, chopped
100g (3½oz) pecan nuts, toasted and roughly chopped
2tbsp brandy or Marsala
125g (4oz) coarse, day-old breadcrumbs
4tbsp chopped fresh parsley
Salt and freshly ground black pepper

Method

Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

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Nutritional information per portion

Calories 184(kcal)
Fat 10.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.