Ingredients
- 4 oz prunes, soaked overnight, stones removed, roughly chopped
- 6 oz fresh white breadcrumbs
- 3 oz shredded suet
- 1 medium onion, finely chopped
- 2 oz walnuts, chopped
- 2 level tablespoonfuls parsley, chopped
- lemon, grated rind and juice
- salt and pepper
- 1 egg (size 2 or 3), beaten
- 2 tablespoonfuls milk
Method
- Soak the prunes in water overnight, then remove the stones and chop the fruit roughly.
- Mix all the ingredients together and the stuffing will be ready for the turkey.
Notes
Soak prunes overnight before using. To stuff the neck end of the bird, loosen the skin from the neck to the tip of the breastbone by working one hand under the skin, right up to and around the wishbone. Stuffing the neck end helps keep this part of the bird moist during the long cooking. Stuff the body of the carcass with this Prune and Walnut Stuffing. Too much stuffing can prevent the turkey from cooking properly.