Apricot and almond stuffing
Soak 10 dried apricots in warmed botrytis wine until soft, drain (reserve liquid), finely chop and transfer to a bowl. Heat 2 tbsp olive oil in a frying pan over medium heat, then add 1 finely chopped onion, 2 finely chopped garlic cloves and 100gm almond slivers. Cook, stirring occasionally, until onion is soft and starting to colour and almonds are turning golden (8-10 minutes). Remove from heat, add almond mixture to apricots and cool. Add 400gm coarse breadcrumbs and a handful of coarsely chopped flat-leaf parsley, sage and oregano. Mix well to combine, then stuff into cavity of turkey and pocket of neck before roasting. Add the reserved botrytis and some halved fresh apricots to turkey juices in roasting pan during the last 10 minutes of cooking.