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So scrumptious you will never go back to pre-made stuffing again!

We used French chestnuts in this recipe.
They have a great flavour and texture.

Chestnut and Apricot Stuffing - Recipe

  • The perfect festive side dish.
  • A blend of apricots, chestnuts, onions and herbs.
  • This recipe can be made ahead and frozen until you need it!
  • Makes around 6-8 servings.

Ingredients

  Organic Apricots (1kg) - Sussex WholeFoods
200g

  Organic Chestnuts, Cooked and Peeled by Organico 200g
200g French Chestnuts

  Brown Rice Breadcrumbs, Gluten-Free, Organic 250g (Clearspring)
200g Bread crumbs

  Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
75g Deodorised coconut oil

  Hampshire Foods Parsley 50g
1 tbsp Parsley

  Hampshire Foods Sage 50g
2 tsp Sage

  Thyme 50g (Hampshire Foods)
2 tsp Thyme

  Freeze-Dried Garlic Powder 100g (Sussex Wholefoods)
1 tsp Garlic Powder

  Clearspring Sea Salt 250g
Pinch of Salt sea-salt-clearspring-250g.html

  Cracked Black Pepper 100g (Hampshire Foods)
½tsp Cracked black pepper

Other Ingredients

  • 600ml Cold Water
  • 1 medium onion, finely chopped

Method:

  1. Grease a shallow oven dish and preheat the oven to 200°c.
  2. Place the chopped onion, water and chopped apricots into a pan and bring to the boil. Simmer for 5 minutes on a medium to high heat. Drain and set aside.
  3. Melt the coconut oil in the same pan and add the chestnuts. Ensure the chestnuts are coated in the coconut oil and fry for a few minutes. Whilst they are frying gently chop the chestnuts roughly with your wooden spoon.
  4. Transfer the chestnuts, and the onion-apricot mix into a mixing bowl. Add the breadcrumbs, herbs, salt and pepper and combine thoroughly.
  5. Place the mixture into the oven dish, brush the top with melted coconut oil and bake for approximately 30 minutes until the stuffing is golden brown and crispy on top.
TIP: If you are preparing this in advance, cool and cover the dish with foil and freeze until the day before you need it. Ensure the stuffing is fully defrosted before cooking in a hot oven for around 10 minutes.



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