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Bacon, Herb and Hazelnut Stuffing

This is a big recipe because it's designed to stuff a turkey. If you're stuffing a chicken scale down the recipe, cook the rest separately or freeze some for later use.



Preparation Time: 

10 mins

  • 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

  • 3 eggs

  • 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.

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