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A big, juicy turkey is the perfect lynchpin to a flavourful dinner with the family as the holidays near.

Fred Lum/The Globe and Mail

I like to pour a little of the turkey drippings from the pan into the cooked stuffing because I miss that rich flavour when it isn't baked inside the bird. Use a small ¼-inch dice for the apple and vegetables. This reheats well.

Ready time: 1 hour

Ingredients

2 tbsp olive oil

2 cups diced onions

1 cup diced parsnips

1 cup diced carrots

1 apple, peeled and diced

500 g (1 lb) chicken sausages, removed from casing and crumbled

Salt and freshly ground pepper

12 prunes, chopped

3 tbsp chopped fresh sage

3 tbsp chopped parsley

4 cups fresh bread crumbs

1 egg

1 cup chicken or turkey stock

Method

Heat oil in skillet over medium heat. Add onions, parsnips, carrots and apple and cook for 1 minute. Cover skillet and let cook for 5 minutes or until root vegetables are slightly softened. Stir in crumbled chicken sausage and sauté together for 1 minute. Season well with salt and pepper and stir in prunes, sage and 2 tbsp of the parsley. Remove from heat and stir in bread crumbs. Mix egg with stock in a small bowl then stir into stuffing.

Pack stuffing into a buttered gratin dish. Bake for 40 minutes or until top is crispy and sausage is cooked. Spoon out, garnish with remaining parsley and serve with turkey breast. Serves six.

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