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Apricot, celery and walnut stuffing

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Ingredients

Adjust Servings:
80 g Apricots
1 Celery
2 Onion
100 g Walnuts
40 g Butter
80 g Breadcrumbs
1 tblspn Parsley
As much as needed Pepper
1 tspn Salt

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Apricot, celery and walnut stuffing

  • Serves 10
  • Easy

Ingredients

Directions

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Apricot, celery and walnut stuffing

This apricot, celery and walnut stuffing originally appeared in the Cordon Bleu Cookery Course in issue number 40. I have only just found this out, but we have been using this recipe for ages and I couldn’t think of Christmas and NOT having it in the turkey! For the majority of the year, I just go with a plain sage and onion stuffing when required. It is worth making the extra effort, if you can call it that, at Christmas to make this one.  I am making this specifically for my Christmas leftovers pie – I can’t guarantee that there will be any left otherwise!

You will notice in the recipe there are no images of the stuffing with parsely. I chose to freeze the stuffing as I will be using it in a week. I shall be adding the parsely when I dethaw it! You can freeze after you add the parsley if you wish – I just had none in stock 🙂

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Steps

1
Done

Soak the dried apricots in water for as long as possible - ideally up to 24 hours in advance.
Drain the water before starting.
Chop the bread up and put into a blender to turn into breadcrumbs.

2
Done

Melt the butter in frying pan and while doing that, dice the onions finely.

3
Done

Put the onions into the melted butter and cook slowly.
While cooking, de-string the celery and dice finely.
Add the diced celery once the onions start to go clear.

4
Done

Stir thoroughly and while cooking chop the walnuts roughly and dice the apricots.
Add to the celery and onions and turn the heat up a bit, whilst stirring continually.

5
Done

Once cooked for about 5 minutes, take off the heat and leave to cool.
While cooling, chop the parsley finely.
Add the salt and pepper to the breadcrumbs along with the parsley.

6
Done

Mix the cooled onions, celery etc into the breadcrumbs.

7
Done

If cooking in the turkey, stuff the neck cavity.

8
Done
30 minutes

Otherwise put into a baking tray with 200 - 300ml of chicken stock and bake for about 30 minutes.
I would start with a small amount of stock to begin with and add as neccessary, making sure the stuffing doesnt overly brown.

BaTarts

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