Apricot stuffing
Item 1 of 1
- Side
- 6
- 40 minutes
This delicious apricot stuffing recipe from Michelin starred chef Dominic Chapman will make your Christmas dinner all the more magical. This recipe makes enough to stuff a 6kg turkey, but apricot stuffing is also fantastic to have on the side of other meats for other holidays and family get-togethers. This recipe is simple to make, and you can freeze the stuffing ahead of time, allowing you to focus on other parts of the meal.
First published in 2015
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Ingredients
Metric
Imperial
- 1000g of pork mince
- 150g of dried apricots
- 150g of white breadcrumbs
- 1 onion, finely chopped
- 1 tbsp of herbes de Provence
- 2 garlic cloves, finely chopped
- 3 tbsp of brandy
- salt
- pepper
SAVE RECIPE
Method
1
If you like you can make the stuffing beforehand. It can be frozen a couple of weeks ahead of use
2
To make the stuffing, bring the apricots to the boil in the brandy and a splash of water then leave to soak until softened. Drain off liquid and dice apricots
- 150g of dried apricots
- 3 tbsp of brandy
3
Combine all the remaining stuffing ingredients with the apricots, correct the seasoning and chill (or freeze in a lidded container until needed). Defrost over night in the fridge before using
- 1000g of pork mince
- 150g of white breadcrumbs
- 1 onion, finely chopped
- 1 tbsp of herbes de Provence
- 2 garlic cloves, finely chopped
- salt
- pepper
4
Use to stuff the neck of a 6kg turkey before roasting
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