Mushroom & Pistachio Stuffing

Serves 6


120g (4oz) breadcrumbs

60g (2 oz) butter

77g (1 small pack) smoked pancetta

120g (4oz) mushrooms, roughly chopped

Small bunch of parsley, chopped & without stems

2 cloves garlic, finely chopped

50g pistachios, halved

2 banana shallots, chopped


1 – Whizz the bread and parsley in a processor to make crumbs. Fry off the pancetta, remove from the pan and lightly sauté mushrooms in the fat.

2 – Saute the onions and garlic in the butter. Mix all the ingredients together.

3 – Use to stuff the neck end of the turkey, and/or cook in a buttered ovenproof casserole in a moderate oven (150’C / 300’F)