1. Cook the rice in boiling water for 25 minutes, drain.

2. Meanwhile, melt the butter in a small frying pan, cook the onion gently until softened. Increase the heat, add the pinenuts and procuitto and cook for 2-3 minutes until lightly coloured. Turn into a bowl, add the drained rice and SunBlush® Tomatoes and 1 tbsp of the marinating oil, mix well and season. Allow to cool.

3. Loosely fill the main cavity of the turkey. Place any remaining stuffing into a buttered dish cover with buttered foil and bake alongside the turkey until heated through, about 20 minutes.

Approx 6-8lb bird