Recipe Index

Ingredients

• 2 onions, roughly chopped
• 4 sticks celery, finely chopped
• 8oz dried apricots, snipped into small pieces
• 10½oz fresh white breadcrumbs
• 3½oz butter
• 8oz frozen chestnuts, thawed, roughly chopped
• generous bunch fresh parsley, roughly chopped
• 1 tbsp thyme leaves
• salt and freshly ground black pepper

Method

1. Heat the oven to 400°F and butter a shallow ovenproof dish for the chestnut stuffing.
2. Simmer the chopped onion, finely chopped celery and snipped apricots in 2½ cups of water for about 5 minutes after the pan comes to the boil, then drain the mixture and let it cool.
3. Put the fresh white breadcrumbs in a large bowl, melt half the butter in a frying pan and pour that melted half over the crumbs.
4. Melt the rest of the butter in the same pan and fry the roughly chopped chestnuts over medium-high heat until they brown lightly, then tip them into the breadcrumb bowl.
5. Add the cooled apricot mixture, the chopped parsley and the thyme leaves to the chestnut crumbs and season this stuffing with salt and black pepper.
6. Turn the stuffing into the buttered dish and bake it for 25 to 30 minutes until its top is crisp and the centre is hot right through.

Prep: 1 h · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data