2 large onions, finely chopped
4 rashers bacon, chopped
½ cup chopped parsley
1 tbsp thyme leaves
1 tbsp chopped sage
1 tsp dried oregano
3 cups fresh breadcrumbs
Salt and freshly ground black pepper
3/4 cup plain unsweetened yoghurt
Melt half of the butter in a large frying pan and gently cook onion and bacon until tender. Add the remaining butter and stir to melt and then combine with the herbs, breadcrumbs, salt, peper and enough yoghurt to bind the mixture together.
Stuff the cavity of the turkey with stuffing and also stuff between the breast and skin via the neck.
Rub butter over the turkey and season with salt and pepper.