Added by bahriah | Fri 26 Nov 2010 @ 05:01
The courgette keeps the stuffing moist without being doughy and is a healthier was to go. In the Southern hemisphere, Christmas often coincides with a courgette glut, so this is a great way to use them up. I don\'t use exact amounts because it depends on how much you need. Use a third less bread than usual and make the mix look about even with the orange of apricots and green of cougette. Use about 1/2-3/4 the volume of almonds to apricots. Change the proprtions to taste.
Corn bread (or other slightly textures whole grain you enjoy), cut into 1-2cm cubes
Onion, chopped medium fine
Butter (No not margarine, the taste is quite different)
Almond pieces, chopped finely
Dried Apricots cut about the same as the almonds
Egg yolks (from the Christmas Pavalova)
A large flat fry pan
There is enough flavour in this so the salt in the bread and butter is quite enough• Do not add more• I have never had anyone add it at the table• I also don\'t add pepper as the slight bite detracts from the combination.
Gently melt the butter in the fry pan and slightly soften the onions.
Add the Almonds and Apricots. Fry until onion is clear but not coloured.
Add the bread and mixed herbs. Coat then in butter onion mix and add the courgettes and egg yolks.
Fry gently until yolks are starting to lighten in colour.
Cook as normal, either along side the turkey or stuff it traditionally, but do this while it is as hot as you can handle and cook the bird immediately to minimize the chance of Salmonella.
The courgette keeps the stuffing moist without being doughy and is a healthier was to go.
In the Southern hemisphere, Christmas often coincides with a courgette glut, so this is a great way to use them up.