Turkey Stuffing

Serves 15


  • 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.

Nutritional Information

Per serve

Protein 4 g
Fat 8 g
Carbohydrate 14 g
Energy 610 kj
Fibre 3.3 g

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