About this recipe: A very tasty fruity stuffing for turkey, goose or chicken. Would work for roast pork too. Make stuffing the day before to allow the flavours to develop.
Once cooked it can be served cold in slices later.
Made this without the onion as one daughter is allium intolerant and also used wheat and gluten free bread and dairy free spread instead of butter for the vegans. A little brandy was also added to the mix. Everyone enjoyed it, even one or two fussy eaters. It was moist and fruity and I will definitely make it again. - 30 Dec 2013