Method

1. Place pine nuts in a large non-stick frying pan over medium heat. Cook, stirring often, for 8 minutes or until golden. Transfer to a large bowl.

2. Add butter, oil, onion and sugar to hot pan. Cook, stirring often, for 10 minutes or until onion is soft. Add sage and cook for 2 minutes.

3. Add onion mixture, breadcrumbs, lemon rind and raisins to pine nuts. Using clean hands, mix until well combined (see note). Season with salt and pepper. Allow to cool.

4. Cut lemons in half. Place 2 halves in lower turkey cavity. Loosely fill upper and lower cavities with stuffing. Place remaining lemon halves in lower cavity. Tie turkey legs with unwaxed kitchen string and cook. Note: Stuffing should hold together when squeezed, but it shouldn't be too moist - if too dry, add a little more oil; if too moist, add more breadcrumbs.

5. To cook stuffing separately: Grease a 6cm deep, 10.5cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends. Press stuffing into pan. Bake, uncovered, at 200°C for 30 minutes or until the edges are golden and the top is firm to the touch. Alternatively, shape stuffing into a 6cm x 20cm sausage. Wrap in baking paper and foil. Place on a baking tray and bake at 200°C for 20 minutes or until firm. Open foil and paper. Bake stuffing, uncovered, for 10 minutes or until light golden.