Bacon Citrus Crumb Stuffing

• bacon cubes↗400 g

  bacon in lardon form or sliced bacon

• onion↗6

  chopped

• flat‑leaf parsley↗

  2 × 15 g package, chopped

• thyme leaves↗2 tsp
• breadcrumbs↗600 g
• zest of 1 orange
• zest of 2 lemons
• ground nutmeg↗2 tsp
• eggs↗2
• sunflower oil↗1 tbsp

  or olive oil

Step-by-step instructions

1. 1

   Fry the lardons in a dry non‑stick pan until golden brown, then remove them with a wooden spoon and add the onion. Sauté for 15–20 minutes until the onion is soft. Transfer everything to a large bowl together with the lardons, herbs, breadcrumbs, zest, nutmeg, eggs and a generous amount of seasoning, and mix thoroughly.

2. 2

   Set aside about 450 g of the stuffing for the turkey and shape the remainder into golf‑ball‑sized balls. When the turkey comes out of the oven, place the balls in a small baking dish, brush them with oil and bake under the vegetables at 220 °C (200 °C with convection/gas 7) for 20 minutes until they turn golden and develop a crisp crust.