4 tbsp butter
2 onions, finely chopped
250g streaky bacon sliced
1 cup Canterbury Nut Company's Roasted Hazelnuts, skins rubbed off and nuts roughly chopped
1 cup dried cranberries or apricots, chopped
10 thick slices bread, preferably whole grain, crumbed
1 tbsp chopped thyme leaves
¼ cup chopped parsley
salt and ground black pepper
Heat butter in a frypan and cook onions and bacon over medium-low heat until softened but not brown (about 5 minutes). Remove from heat and place in a mixing bowl with nuts, cranberries or apricots, breadcrumbs and herbs. Stir to combine, then add the eggs and mix evenly.
Form stuffing into a 7cm-diameter log shape and place onto a square of tin foil. Wrap firmly and bake at 180˚C for 30 minutes. If preferred, stuff half the mixture into the cavity of your turkey before roasting the turkey.