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)