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Apricot & Macadamia Stuffing

Recipe by The Grocock Family, Kevin’s Quality Poultry

Stuffing deserves its own place on the Christmas plate- especially when it’s as delicious as this one!

  • a little cooking oil
  • 1 large onion, peeled, finely chopped
  • 250g Chicken thigh mince
  • 2 cloves garlic, very finely chopped
  • 3/4 cup macadamia nuts
  • 1/3 cup chopped, dried apricots
  • 10 slices day-old white or brown bread, torn
  • 6 large sage leaves
  • 1 large sprig of thyme, leaves stripped
  • zest of a small lemon
  • 1 extra-large egg, lightly beaten
  • salt and ground black pepper
  1. Heat oil in a frying pan, add onion and cook over medium heat until just softened.
  2. Add chicken thigh mince to the pan. Turn up the heat and cook briskly. When the meat begins to brown, add the garlic and cook for another two minutes. Remove from heat.
  3. Place macadamia nuts and apricots in the bowl of a food processor fitted with a metal blade and pulse until roughly chopped. Remove and set aside.
  4. Add the bread, sage, thyme and lemon zest to the food processor bowl and process until fine. Tip into a large bowl, add the egg and season with salt and pepper.
  5. Add the chopped apricots and nuts. Combine the mixture well.
  6. Test the seasoning: heat some oil in the same pan in which you cooked the onions, and add a little piece of stuffing. Fry on both sides until lightly browned. Taste the mixture and add more salt and pepper if necessary.
  7. Stuff the mixture into the cavity and the neck area of your turkey, tie up the legs and cook the turkey according to instructions.

Enough to stuff a 3.5 kg turkey.
Variation: Replace apricots with dried Mango or cranberries