Prune and walnut stuffing
Makes: 1.2kg
Serves: 8-10
Prep time: 30 minsTotal time: 
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
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
390Kcal
Fat
27gr
Saturates
7gr
Carbs
22gr
Sugars
9gr
Fibre
4gr
Protein
13gr
Salt
1gr
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.
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.
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.
- 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.
- 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.
