Melt the butter in a large frypan over medium heat. Add the onion, pancetta, celery and apples and cook for 10 minutes, until tender
Add the herbs and cook for 1 minute, then add the breadcrumbs, cranberries and nuts and stir until combined.
Remove from heat, transfer to a bowl and cool for 30 minutes before stuffing turkey or chicken for cooking. If not stuffing and cooking immediately, then refrigerate until required
Tips & Hints
Before roasting poultry, brush with melted butter and season with salt and pepper.
To serve the remaining stuffing, roll into balls spray with oil and bake separately at 180°C for 20 minutes, until golden and crispy. If stuffing will not be used to roast poultry soon after it is made, then it must be chilled separately. Poultry should never be stuffed and refrigerated in advance as this can increase the risk of food borne illness.
Stuffing can be made 2 days in advance and refrigerated until required. Always loosely stuff poultry, don't pack it in as this won't allow even cooking to occur in the bird.
This recipe makes approx 7 cups of stuffing which is enough for 3 x 1.8kg chickens or 1 x 4-5kg turkey.
