Place the hazelnuts on a baking sheet and roast at Gas Mark 4/ 180˚C/ fan 160°C for 8 minutes, then rub in a tea towel to remove the skins. Chop them up coarsely.
Heat a large pan, add the cumin seeds and fry for 1-2 minutes to release their aromas. Add pancetta and cook until it's well coloured.
Add the celery, onions, apple, sage, pepper and thyme. Cook for 6-8 minutes or until all the vegetables and the apple are just tender. Then add the butter and garlic, allow to melt and infuse. Let it cool a little.
Put the breadcrumbs, beaten egg and nuts into a large bowl and add the celery mixture, combining well. Allow the stuffing to cool down before using it to stuff the turkey neck. Or place in a buttered baking dish and cook for 30 minutes.
Make the stuffing in advance and allow to cool before stuffing the turkey neck - cook the rest in a dish.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.