River Cottage

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.