Chestnut and Apricot Stuffing

Chestnut and Apricot Stuffing

It’s definitely worth the effort of making your own stuffing for Christmas dinner, and this apricot and chestnut combination is a winner.
Servings: 6
Author: The Cook


  • 600 ml water
  • 1 large onion, coarsely chopped
  • 225 g dried apricots, pre-soaked, snipped into small pieces
  • 225 g fresh white breadcrumbs
  • 75 g butter
  • 225 g frozen chestnuts, thawed, roughly chopped
  • generous bunch fresh parsley, chopped
  • salt and freshly ground black pepper


  • Preheat oven to 200°C. Butter a shallow ovenproof dish.
  • Measure the water into a pan; add the onion and apricot bring to the boil. Boil for about five minutes and drain.
  • Put the breadcrumbs into a large bowl. Melt the butter in a pan and pour half of this onto the breadcrumbs.
  • Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned.
  • Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
  • Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.


To freeze:
Cool and cover the dish with foil, freeze until Christmas Eve.
To thaw:
Take out the night before using and thaw overnight. Re-crisp in a hot oven (as above) for about 10-15 minutes.
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