Claudia Roden’s Turkey Stuffing

banner

Preparation info

    • Difficulty

      Easy

Appears in

The Feast of Christmas: Origins, Traditions and Recipes

The Feast of Christmas

By Paul Levy

Published 1992

  • About

This is taken from a recipe for Persian chicken stuffed with dried fruits. The quantity given will stuff a 5 kg (10 lb) turkey fore and aft, as you do not want to cram the bird to bursting. Double or treble the recipe as needed. It is also very good with goose.

Ingredients

  • 2 onions, finely chopped
  • 4 Tbsp unsalted butter
  • 500 g (1 lb) prunes, soaked, stoned and chopped
  • 500 g (1 lb) dried apricots, soaked and chopped
  • 120 g (4 oz, cup) seedless raisins
  • 120 g (4 oz, 1 cup) broken walnuts
  • 4 apples, peeled, cored and chopped
  • salt and freshly ground black pepper
  • 2 tsps ground cinnamon

    Method

    Sauté the onion in the butter until soft and golden. Add the chopped fruits, raisins and nuts and cook gently until they plump up. Season with salt, pepper and cinnamon, being certain to taste.