I’m not normally a stuffing person, but this stuffing was so flavoursome and brought out the flavours of the chicken.
Apricot and Pine Nut Stuffing
Ingredients
- 100 g butter
- 2 onions finely chopped
- 10 thick slices bread preferably wholegrain
- 1 cup dried apricots finely chopped
- ½ cup pine nuts toasted
- finely grated zest of 1 lemon
- 4 sage leaves finely chopped
- ½ cup finely chopped parsley leaves
- 2 tbsp chopped thyme leaves or 2 tsp dried thyme
- 3 eggs
- salt and ground black pepper to taste
Instructions
- Heat butter in a frypan and cook onions and bacon over medium-low heat until softened but not browned (about 8 minutes). Whizz bread in a food processor until crumbed. Place in a large bowl with apricots, pine nuts, lemon zest, herbs, eggs, salt, pepper and onion and bacon mixture. Stir to combine. The stuffing can be prepared ahead and chilled for up to 48 hours until needed.
- Stuff into turkey cavity just before cooking or shape into a log on buttered baking paper, roll up tightly and bake on an oven tray at 355℉ until firm when pressed (50-60 minutes)
Langbein, Annabel (2104) The Free Range Cook Through the Seasons Annabel Langbein Media Ltd
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
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