1 tablespoon olive oil
20g butter
100g thinly sliced pancetta, finely chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
2 cups stale white breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh basil
1 tablespoon finely-grated lemon rind
1 1/2 tablespoons lemon juice

To prepare
Heat oil and butter in a large, non-stick frying pan over medium heat. Add pancetta, onion and garlic. Cook, stirring often, for 10 minutes or until onion is soft. Remove to a bowl. Add breadcrumbs, parsley, basil, lemon rind and juice. Season with salt and pepper. Mix to combine. Set aside for 30 minutes to cool.

To cook
Loosely fill neck cavity of turkey with one-quarter of the stuffing. Fill main cavity of turkey with remaining stuffing.