Apricot and Chestnut Stuffing
Serves 6
Calories: kcal/serving
To freeze: cool and cover the dish with foil. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.
Ingredients
1 large onion, chopped
225g/8oz dried apricots, chopped
225g/9oz fresh white breadcrumbs
75g/3oz butter or olive oil
225g/8oz chestnuts, roughly chopped
generous bunch fresh parsley, chopped
salt
freshly ground black pepper
Method
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Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
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Add 600ml/1 pint water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
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Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this onto the breadcrumbs.
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In the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
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Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.