1 tbsp olive oil
1 brown onion, chopped finely
2 garlic cloves, chopped
1 tbsp lemon thyme leaves
2 tbsp fresh sage
2½ cups fresh breadcrumbs (don't use packaged dried breadcrumbs)
Handful flat-leaf parsley, chopped roughly
¾ cup lightly roasted sandalwood nuts, chopped roughly
½ cup dried cranberries, separated
Cracked black pepper
Heat olive oil in frying pan over medium high heat.
Add onion and slowly cook until it starts to colour, stirring occasionally.
Add garlic, lemon thyme, sage and chopped sandalwood nuts, cook for 2 mins, stirring occasionally.
Remove from heat and stir through breadcrumbs.
Add parsley, cranberries, and pepper to stuffing mix, stir to combine. Allow to cool.
Stuff your Turkey or any preferred meat and cook through until internal temperature reaches 65°C.
Tip - Vegan Alternative
Halve zucchinis lengthways, with a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Save the flesh for another use.
Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.