Apricot & hazelnut stuffing

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• Misti

  19 November 2007

  Misti rated and commented on this recipe

  

  I used about 75g of chestnuts in place of the hazelnuts and seasoned it with a pinch of nutmeg, cinnamon and ground cloves as well as salt and pepper. It went wonderfully with roast pork.

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• Ellie

  30 March 2008

  Ellie commented on this recipe

  very easy and tasty - good if your looking for a veggie option!

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• Chef Tara

  13 May 2009

  Chef Tara rated and commented on this recipe

  

  Tasted better than the stuff in packets. Went down a treat at Xmas 2008.

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• PegoHart

  21 January 2010

  PegoHart rated this recipe

  

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• JustineBateson

  10 June 2010

  JustineBateson commented on this recipe

  Fairly easy to make, goes very well with pork and the guests will be impressed that you've bothered to make it yourself.

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• belline

  18 November 2010

  belline rated and commented on this recipe

  

  Made this stuffing last night for stuffed pork steak, it was spectacular. I did omit the egg as I felt the mix was wet enough and I wasn't going shaping it into balls, it wasnt missed at all. I also used olive oil instead of butter and that worked well too. I will use less hazelnuts next time as a little goes a long way and they are very calorific. I'll definitely make it again and am thinking of using some sage instead of parsley next time to see how that works.

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• angieb

  11 December 2010

  angieb commented on this recipe

  how long will it keep in the freezer ? and also at wot temp to reheat please?

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• vegetarian recipes

  16 December 2010

  vegetarian recipes commented on this recipe

  at last a true veggie stuffing that sounds totally delicious.

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• Ruth

  19 December 2010

  Ruth rated and commented on this recipe

  

  I made this for Christmas dinner 2008 and 2009 - and I'll be making it again this year. I use chestnuts instead of hazelnuts because I make another stuffing that uses half a pack of vacuum chestnuts so this uses them up. It tastes great along side the roast turkey, and equally good in cold turkey sandwiches afterwards. The citrus cuts through the richness of the Christmas dinner without being overpowering. I just love it.

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• Cherrypie

  20 December 2010

  Cherrypie commented on this recipe

  How many does it serve? :)

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• TriciainDinan

  23 December 2010

  TriciainDinan commented on this recipe

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

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• SueB

  25 December 2010

  SueB rated and commented on this recipe

  

  Don`t have any Hazelnuts used pine nuts instead ,Really good

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• MrsMammy

  04 April 2011

  MrsMammy rated and commented on this recipe

  

  Delicious

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• bexxy

  04 May 2011

  bexxy rated and commented on this recipe

  

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

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• joefizz

  29 December 2011

  joefizz commented on this recipe

  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!

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• Keen kookie

  04 January 2012

  Keen kookie rated and commented on this recipe

  

  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.

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• Anna

  17 January 2012

  Anna rated this recipe

  

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• nikiarden

  29 January 2012

  nikiarden rated and commented on this recipe

  

  Really yummy and great veggie option even for meat eaters.

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• kiwichatterbox

  23 February 2012

  kiwichatterbox rated and commented on this recipe

  

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

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• Von

  08 April 2012

  Von rated and commented on this recipe

  

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

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http://www.bbcgoodfood.com/recipes/3054/

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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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Difficulty and servings

Makes about 16 balls

Preparation and cooking times

Prep 15 mins

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

Per serving

124 kcalories, protein 3.0g, carbohydrate 14.0g, fat 7.0 g, saturated fat 2.0g, fibre 1.0g, sugar 5.0g, salt 0.28 g

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