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Turkey Stuffing
Serves 15
Ingredients
4 large leeks
2 tablespoons canola oil
2 cups hazelnuts
1/2 cup SPLENDA® Granular
2 tablespoons lemon pepper
15 slices wholemeal bread
STEP 1:
Wash leeks thoroughly and thinly slice. Saute over a medium heat for 10 minutes or until tender but not too browned. Add hazelnuts to the pan and cook another 3 minutes.
STEP 2:
Place in a food processor with SPLENDA® Granular, lemon pepper and bread and process until finely chopped.
STEP 3:
Use this mixture to stuff a turkey or 2 chickens. Cook as directed.
Per Serve
| Protein | g | 4 |
| Fat | g | 8 |
| Carbohydrate | g | 14 |
| Energy | kj | 610 |
| Fibre | g | 3.3 |
RECIPE TIPS
- Leeks must be thoroughly washed. The easiest way is to cut the leeks lengthways and run under water.
- If lemon pepper is unavailable, substitute 1 teaspoon of cracked black pepper.
- Stuffing can be made a few days before it is required.
- Any excess stuffing may be made into dumplings to be cooked next to the turkey.
- Excess stuffing can also be frozen until required.
