Apricot & hazelnut stuffing

Apricot & hazelnut stuffing

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(19 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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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? :)

tartymuffin's picture
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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.

grandmagrandad's picture

at last a true veggie stuffing that sounds totally delicious.

angieb7676's picture

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

lindabyrne's picture
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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.

justineb's picture

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

cheftara's picture
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Tasted better than the stuff in packets. Went down a treat at Xmas 2008.

elliesmith01's picture

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

mish_of_the_kitchen's picture
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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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