Parsnip and Date Stuffing

|Parsnip and Date Stuffing|parsnips juniper berries parsley|200g smoked streaky bacon1 onion finely chopped3 cloves of garlic finely chopped2 parsnips grated12 dates chopped100g breadcrumbs1 bay leaf4 juniper berries finely choppedjuice from half a lemonzest from half an orangebunch of parsley choppedsalt and peppergoose fat for fryinga few springs of thyme|Heat the goose fat in a large frying pan then add the bacon and fry gently until the fat has rendered down. Add the onion and cook until softened then add the garlic and cook for a minute. Add the grated parsnip to the pan and cook until softened for about 10-15 minutes stirring occasionally add the thyme & bay leaf and cook for a further minute. Put the chopped dates into a mixing bowl along with the parsnip mix breadcrumbs juniper parsley orange zest and seasoning. Give everything a stir season and add the lemon juice and beaten egg give a final good stir to mix everything together. You can stuff this mixture under the neck skin of a chicken turkey or goose and also put a little of it inside the cavity of the bird (but don't pack it full because then the stuffing may not cook through properly). If you have any left over you can bake it separately in a shallow dish or roll it into balls for baking. Cook at 190C/375F/gas mark 5 for 35-45 minutes depending on thickness or until cooked through.|30.00 minutes|1|https://www.theguardian.com/lifeandstyle/2010/dec/18/christmas-starters-stuffing...