Salted cashew and apple stuffing

I like to cook my stuffing rolled up into easy-to-serve logs. Simply unwrap and cut into thick slices. This stuffing goes with this roast brined turkey.

Ingredients

80 g	Butter
1 cup	Onion, finely chopped
1 Tbsp	Rosemary, finely chopped
2 cloves	Garlic, grated
250 g	Breadcrumbs
150 g	Pork mince, or chicken mince
90 g	Cashew nuts, salted, coarsely chopped
1	Braeburn apple, peeled and diced
1	Egg, lightly beaten
1	Orange, grated zest

Directions

1. Heat oven to 180C. Melt butter in a pan, fry onion gently without colouring for 5 minutes, add rosemary and garlic.
2. Transfer to a mixing bowl and add remaining stuffing ingredients, season with salt and pepper.
3. Take two 30cm length pieces of foil, lightly grease then divide stuffing mix in two. Use the foil to help shape and roll stuffing into logs then twist ends closed to seal. Cook for 1 hour.
4. Remove the foil and test stuffing is cooked by inserting a skewer or small knife. Hold it in for 5 seconds, it should be hot to touch. Keep stuffing in a warm place until serving.