Serves: 6

INGREDIENTS

• 2 tablespoons olive oil
• 2 cups diced onions
• 1 cup diced parsnips
• 1 cup diced carrots
• 1 apple, peeled and diced
• 500 grams (1 pound) chicken sausages, removed from casing and crumbled
• Salt and freshly ground pepper
• 12 prunes, chopped
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped parsley
• 4 cups fresh bread crumbs
• 1 egg
• 1 cup chicken or turkey stock

METHOD

Heat oil in skillet over medium heat. Add onions, parsnips, carrots and apple and cook for 1 minute. Cover skillet and let cook for 5 minutes or until root vegetables are slightly softened. Stir in crumbled chicken sausage and sauté together for 1 minute. Season well with salt and pepper and stir in prunes, sage and 2 tablespoons of the parsley. Remove from heat and stir in bread crumbs. Mix egg with stock in a small bowl then stir into stuffing.

Pack stuffing into a buttered gratin dish. Bake for 40 minutes or until top is crispy and sausage is cooked. Spoon out, garnish with remaining parsley and serve with turkey breast.