50 g butter
50 g macadamia nuts, roughly chopped
140 g dried apricots, halved
175 g fresh white breadcrumbs
2 tbsp dried parsley
Zest of 1 lemon
1 egg, beaten
Salt and black pepper
1 tbsp olive oil
1 Lightly grease a baking tray with some butter. Melt the butter in a frying pan over a medium heat. Add the onions and cook for five minutes until softened.
2 Stir in the macadamia nuts and cook until golden. Remove from the heat.
3 Add the apricots, breadcrumbs, parsley and lemon zest into a bowl. Stir everything with a spoon.
4 Add the macadamia nuts and onion mixture to this and mix together.
5 Pour the egg into the mixture and mix until everything is combined. Season with salt and pepper.
6 Using your hands (wash them first), form the stuffing mixture into balls.
7 Put the balls onto the baking dish and drizzle with the oil. Bake in the oven, on a lower shelf than the turkey, for 30 minutes until golden, or place them around the turkey to roast.