This particularly light and moist mixture is for stuffing the body cavity of a turkey or goose. If you like, you can add the finely chopped heart and liver of the bird at the same time as the leeks.
Peel the parsnips and chop them into small pieces. Trim and wash the leeks, slice them in thin rings and then cut the rings in half, using as much of the green part of the leek as possible. Peel the ginger and garlic and chop finely. Chop the apricots up small.
© 1997 Josceline Dimbleby. All rights reserved.