Toasted hazelnut and pancetta stuffing

Toasted hazelnut and pancetta stuffing

What to do

  • Place the hazelnuts on a baking sheet and roast at Gas 4, 180°C, fan160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.
  • Heat a large pan, add the cumin seeds and fry for 1-2 minutes to release their aromas. Add pancetta and cook until it’s well coloured.
  • Add the celery, onions, apple, sage, pepper and thyme. Cook for 6-8 minutes or until all the vegetables and the apple are just tender. Then add the butter and garlic, allow to melt and infuse. Let it cool a little.
  • Put the breadcrumbs, beaten egg and nuts into a large bowl and add the celery mixture, combining well.
  • Allow the stuffing to cool down before using it to stuff the turkey neck. Or place in a buttered baking dish and cook for 30 minutes.
  • Cost per serving: 62p
  • Serves: 8
  • Takes: 20mins + 30mins cooking time


  • 100g (3½oz) hazelnuts
  • 1tsp cumin seeds
  • 150g (5oz) smoked pancetta
  • 5 large sticks (300g/10oz) chopped celery
  • 3 medium onions, chopped
  • 1 apple, cored but unpeeled and diced
  • 2tsp fresh sage, chopped
  • ¼tsp cracked black pepper
  • leaves from 2 sprigs thyme
  • 75g (3oz) unsalted butter
  • 1 clove garlic, minced
  • 150g (5oz) fresh white breadcrumbs
  • 1 egg, beaten

Each serving contains

Recipe GDA

of your guideline daily amount

For further information on guideline daily allowances, please visit

Top tip
Make the stuffing in advance and allow to cool before stuffing the turkey neck end – cook the rest in a dish.

We've made it easy to add all the ingredients you need for each recipe.
Buy online at

Share this article: