Ingredients
2 tbsp olive oil
2 cups diced onions
1 cup diced parsnips
1 cup diced carrots
1 apple, peeled and diced
500 g (1 lb) chicken sausages, removed from casing and crumbled (ensure gluten free)
Salt and freshly ground pepper
12 prunes, chopped
3 tbsp chopped fresh sage
3 tbsp chopped parsley
4 cups fresh gluten free bread crumbs
1 egg
1 cup chicken or turkey stock (ensure gluten free)
Preparation
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 tbsp 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. Serves six
