- 4 large leeks
- 2 tablespoons canola oil
- 2 cups hazelnuts
- 1/2 cup SPLENDA® Granular
- 2 tablespoons lemon pepper
- 15 slices wholemeal bread
Wash leeks thoroughly and thinly slice. Sauté over a medium heat for 10 minutes or until tender but not too browned. Add hazelnuts to the pan and cook another 3 minutes.
Place in a food processor with SPLENDA® Granular, lemon pepper and bread and process until finely chopped.
Use this mixture to stuff a turkey or 2 chickens. Cook as directed.
- Leeks must be thoroughly washed. The easiest way is to cut the leeks lengthways and run under water.
If lemon pepper is unavailable, substitute 1 teaspoon of cracked black pepper.
Stuffing can be made a few days before it is required.
Any excess stuffing may be made into dumplings to be cooked next to the turkey.
Excess stuffing can also be frozen until required.