Instructions: Dice onion, apricots, raisins and dates.

Melt the butter in a pan, add onions and cook until transparent. Remove from heat and add breadcrumbs, apricots, raisins, pinenuts and sage. Mix well.

Season with salt and pepper and mix in egg to bind.

Gently loosen the skin of the turkey from the breast without tearing. Push the stuffing in between the skin and flesh and press to evenly distribute. Fill turkey with any remaining stuffing.

Place the turkey into a roasting dish, brush with melted butter and roast at 190C/350F for 2-3 hours or until cooked through.

Remove from the oven and allow to rest for 30 minutes before carving.

Serve with traditional roast vegetables and redcurrent or cranberry jelly.

Chicken may also be used if prefered. If so, reduce cooking time by 1 hour.

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