Apricot & hazelnut stuffing

Apricot & hazelnut stuffing

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(18 ratings)

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Cooking time

Prep: 15 mins Cook in the turkey or separately for 30 mins

Skill level

Easy

Servings

Makes about 16 balls

Fantasic as part of the meal - so much more than just a stuffing for the turkey

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
124
protein
3g
carbs
14g
fat
7g
saturates
2g
fibre
1g
sugar
5g
salt
0.28g

Ingredients

  • 2 large onions, chopped
  • 50g butter
  • 50g hazelnuts, roughly chopped
  • 140g ready-to-eat dried apricots, chopped
  • 175g fresh white breadcrumbs
  • 20g pack parsley, chopped
  • finely grated zest of 1 lemon
  • 1 egg, beaten
  • olive oil, for drizzling

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Method

  1. Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
  2. Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

Recipe from Good Food magazine, December 2006

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Comments

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loopydingdong's picture

Made again after success last year. Used walnuts instead of hazelnuts, added thyme into the breadcrumbs, and half way through cooking crushed two gloves of garlic through the mix and added a few sprigs of rosemary. Was delicious but may add another egg (just yolk) next time as didn't hold together well

west1871's picture
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Ok recipe but definitely prefer my old nigella recipe with pork sage and onion, won't be making again

katiehprism's picture
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Very nice recipe will do again. I did tweek a few ingredients, for eg used sage instead of parsley and used less hazelnuts. Just went by sight and taste when mixing up ingredients.

smellyreddog's picture
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VERY NICE HOT OR COLD WITH LEFT OVER MEAT WILL MAKE AGAIN

kimbo84's picture

I had some left after Christmas. Was so nice I froze it and having as a veggie nut toast tonight.

loopydingdong's picture

Used walnuts instead of hazelnuts (had none), and fresh thyme instead of parsley (same as before...) was still lovely though

lizdukes's picture

Yes you can freeze the mixture - I normally freeze it as a whole, then defrost and make into balls on xmas eve..I have made this for the last two chrismasses and it has gone down a treat!

lozza1212's picture

Planning on making these for Christmas day, are they freezable?

gardener27's picture
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This is a superb recipe. My mum is a vegetarian. As a former vegetarian, I know it is easy for her to be side-lined. So I am making her Christmas dinner in advance. Hopefully it will be as special as the meat-eater feast. I don't think I will be making an alternative stuffing though; this one is excellent.

monkey_lass's picture
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Lovely stuffing that received complements all round.
I replaced the hazelnuts with 100g vacu-packed chestnuts and they tasted fabulous.
I used gluten free bread, which is drier than regular bread so I needed 2 eggs to hold it all together, but with these small alterations it worked a treat.
I made it in a loaf tin which I lined with greaseproof so it turned out nicely on the plate to be presented at the table.
Will most certainly be making again.

vonnie's picture
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Very quick and easy to make, and it tastes fab. Would be good with roast chicken or pork as well as turkey. Really yummy.

kiwichatterbox's picture
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Extremely popular with the vegetarians in our household. Super easy to make and have worked out every time. What a winner!

nikiarden's picture
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Really yummy and great veggie option even for meat eaters.

delightfuldebris's picture
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I did this stuffing with our turkey for Christmas and it was great. I put some in the neck, and the rest I rolled into balls, drizzled with olive oil, and baked. I did over cook the stuffing balls, even so they tasted v. good. I will definitely do this again next year. I must have saved loads of calories by not using sausage meat.

joefizz's picture

Was wonderful!

Stuffed into Turkey at Christmas and was absolutely first class!

Used almonds instead of hazelnuts (what I had in cupboards)...

On par with rustic chestnut stuffing!

babybex's picture
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this was a huge hit at my easter sundy meal, works wonderful with roast pork. cant wait to eat again.

mrsmammy's picture
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Delicious

icecreamdogpark's picture
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Don`t have any Hazelnuts used pine nuts instead ,Really good

triciadinan's picture

I make this into a loaf, fantastic.
TIP: Make sure the breadcrumbs are very fine and chop apricots well.

helen1992's picture

How many does it serve? :)

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