Goat’s Cheese, Spinach and Walnut Stuffing

You can use this delicious moist stuffing either for the neck cavity of a large turkey or as the main stuffing for a smaller one.


  • 100 g/4 oz soft white goat’s cheese
  • 1 large egg, lightly whisked
  • 100 g/4 oz fresh spinach
  • 75 g/3 oz walnuts
  • finely grated rind of 1 lemon and 1 orange
  • 2 teaspoons bottled green peppercorns, crushed
  • roughly crushed sea salt


Put the goat’s cheese in a bowl and, using a wooden spoon, slowly work in the whisked egg a little at a time. Wash and dry the spinach — this should be done very thoroughly — then chop it up into extremely fine pieces. Lastly, chop up the walnuts as finely as you can. Add the spinach, walnuts, grated lemon and orange rind and crushed peppercorns to the cheese and egg mixture and mix together very well. Season with salt and use to stuff the bird.