Apricot & hazelnut stuffing

Apricot & hazelnut stuffing

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(20 ratings)

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


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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  • 2 large onion, chopped



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

  • 50g butter



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

  • 50g hazelnut, roughly chopped



    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



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

  • finely grated zest of 1 lemon



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

  • 1 egg, beaten



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

  • olive oil, for drizzling

    Olive oil

    ol-iv oyl

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


  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)

babybex's picture

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

icecreamdogpark's picture

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? :)

tartymuffin's picture

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

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

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

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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