Apricot & hazelnut stuffing

Apricot & hazelnut stuffing

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(20 ratings)

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

Easy

Makes about 16 balls
Fantasic as part of the meal - so much more than just a stuffing for the turkey

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal124
  • fat7g
  • saturates2g
  • carbs14g
  • sugars5g
  • fibre1g
  • protein3g
  • salt0.28g
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Ingredients

  • 2 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g hazelnut, roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 140g ready-to-eat dried apricot, chopped
  • 175g fresh white breadcrumb
  • 20g pack parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • finely grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • olive oil, for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments (33)

smvega's picture
3.75

This recipe is so delicious, but I actually used three large eggs instead of one as the mixture was pretty dry and wouldn't hold together with just one egg. But I would definitely make this again.

Marvachef's picture

I made this for Christmas this year and everyone loved it. I couldn't use eggs so used milk instead to bind the mixture and it worked very well. Will make this again next year.

jmj's picture

Excellent recipe. I made it as a loaf and added 2 eggs to make it bind.

bingylala72's picture

I make this every year. Quick and easy. Today I'm using chopped cashews and just half a beaten egg. Also, I try to roll each one lightly as the breadcrumbs can go a little doughy. Watch they don't burn otherwise the apricots go rock hard!

fatsusie's picture
5

Excellent Vegetarian Stuffing Recipe. I have always made 3 stuffings for Christmas and this has been a standard every year since 2006. I'll be making it again this year!

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
3

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

katiehprism's picture
5

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
4

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
5

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
5

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
5

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
5

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

nikiarden's picture
5

Really yummy and great veggie option even for meat eaters.

delightfuldebris's picture
5

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!

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Questions (1)

vitazapo's picture

Hello! I was wondering if I was able to make these using gluten free breadcrumbs and if so, if I need to add any more ingredients.

Thank you in advance!

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