50g/2oz/4 tbsp butter
2 onions, finely chopped
450g/1lb mushrooms, roughly chopped
4 tbsp chopped fresh parsley
4 tbsp pinenuts (pignoli)
125g/4oz/2 cups fresh white breadcrumbs
1 large (US extra-large) egg, beaten
salt and ground black pepper
1 Melt the butter in a pan and cook the onions over a low heat for 7–10 minutes until soft and golden. Add the mushrooms and fry for 4–5 minutes until softened and the moisture has evaporated. Turn into a bowl. Mix in the parsley, pinenuts and breadcrumbs. Set aside to cool.
2 Add the beaten egg and mix well to bind the stuffing. Season with salt and pepper.
3 Use to stuff a 4.5kg/10lb turkey.