Apricot & hazelnut stuffing

Apricot & hazelnut stuffing

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(22 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 onions, 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

    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, questions and tips

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23rd Dec, 2012
Used walnuts instead of hazelnuts (had none), and fresh thyme instead of parsley (same as before...) was still lovely though
10th Dec, 2012
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!
10th Dec, 2012
Planning on making these for Christmas day, are they freezable?
3rd Dec, 2012
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.
20th Nov, 2012
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.
8th Apr, 2012
Very quick and easy to make, and it tastes fab. Would be good with roast chicken or pork as well as turkey. Really yummy.
23rd Feb, 2012
Extremely popular with the vegetarians in our household. Super easy to make and have worked out every time. What a winner!
29th Jan, 2012
Really yummy and great veggie option even for meat eaters.
4th Jan, 2012
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.
29th Dec, 2011
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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