spinach and pine kernel stuffing
rating:1 tbsp vegetable oil
1 medium onion, peeled and chopped
2-4 garlic cloves, peeled and crushed
1 carrot, (about 100g) peeled and grated
2 celery sticks, trimmed and chopped
225g finely shredded fresh spinach, or 100g frozen, thawed and drained
75g pine kernels
grated rind and juice of 1 unwaxed lemon
175g fresh white breadcrumbs
1 medium egg, beaten
heat the oil in a pan and gently fry the onion, garlic, carrot and celery for 5 minutes, until softened. Remove the pan from the heat and stir in the spinach, pine kernels, lemon rind and juice, breadcrumbs and egg. Season to taste, and mix until the stuffing has a stiff consistency. Stuff half the mixture into the neck cavity of the turkey, then fold over the neck flap and secure it. You can either do this with fine twine and a needle or with skewers. Roll the remaining stuffing into small balls and place them round the turkey for the last 20 minutes of its cooking time.
