Recipe: Apricot and chestnut stuffing

February 2024 ยท 2 minute read

This stuffing is cooked in a separate dish rather than inside the bird, so it becomes very crisp. It is really good with turkey, goose or chicken

Apricot and chestnut stuffing


SERVES 6


Preheat the oven to 190C/fan 170C/gas 5.
You will need a shallow ovenproof dish, about 20cm x 28cm x 5cm.

  • Chop the apricots into small pieces the size of raisins.
  • Measure 600ml water into a pan, add the onion and apricot pieces, and boil for 5 minutes. Drain well.
  • Put the breadcrumbs into a large bowl. Melt the measured butter in a nonstick frying pan, and pour half of it on to the breadcrumbs.
  • Add the chestnuts to the remaining melted butter in the frying pan and brown lightly. Mix together with the apricots, onion, parsley and breadcrumbs. Season well with salt and pepper.
  • Turn into a buttered ovenproof dish and bake in the preheated oven for about
    30 minutes until crisp.

    • TIP Buy frozen chestnuts as soon as you see them in the supermarkets, as they sell out very quickly. Vacuum-packed ones, which are
    widely available, are a suitable alternative.

    PREPARING AHEAD Prepare to the end of stage 4. Cover and keep in the fridge for up to 24 hours before cooking. Cook as above but for a little longer. If preferred, cook the day before and reheat until piping hot on the day. You could also freeze it at the end of stage 4 for about 1 month.

    AGA Slide the dish on to the floor of the roasting oven for 25-30 minutes until crisp. 


    First published in YOU, Mail on Sunday


    Mary Christmas!

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