Apricot & hazelnut stuffing

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Results 21-29

• Bex

  20 November 2012

  Bex rated and commented on this recipe

  

  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.

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• Gardener27

  03 December 2012

  Gardener27 rated and commented on this recipe

  

  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.

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• loulou12

  10 December 2012

  loulou12 commented on this recipe

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

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• LD123

  10 December 2012

  LD123 commented on this recipe

  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!

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• TheShire

  23 December 2012

  TheShire rated and commented on this recipe

  

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

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• KimBo

  19 January 2013

  KimBo commented on this recipe

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

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• barry

  02 February 2013

  barry rated and commented on this recipe

  

  VERY NICE HOT OR COLD WITH LEFT OVER MEAT WILL MAKE AGAIN

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• KatieH

  11 February 2013

  KatieH rated and commented on this recipe

  

  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.

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• westy

  17 February 2013

  westy rated and commented on this recipe

  

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

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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 3g, carbohydrate 14g, fat 7 g, saturated fat 2g, fibre 1g, sugar 5g, salt 0.28 g

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