Description
Every Christmas dinner needs a good stuffing. This delicious Apricot Stuffing recipe is has the perfect blend of rich flavours and pairs well with roast turkey or pork.
Ingredients
Units
Scale
- 43g (3 tbsp) unsalted butter
- 750g (9 cups) onions, sliced
- 3 large cloves of garlic
- 95g (1/2 cup) dried apricots, chopped
- 87g (2/3 cup) pistachios
- 1 lemon, zest only
- 5 large eggs
- 500g (2 1/4 cups) sourdough bread, crusts removed and cubed
- 4g (2 tbsp) sage
Instructions
- Preheat your oven to 190°C / fan 170°C / 375°F / gas mark 5.
- Melt butter in a large pan over a medium-high heat.
- Add onions and garlic, cook until soft but not browned, this should take no more than 5 minutes.
- Add the apricots, pistachio nuts and lemon zest with a splash of water and allow to simmer until excess water has evaporated. Remove from the heat and set aside to cool.
- In a large bowl whisk the eggs and then stir in the cubes of bread making sure to coat evenly.
- Pour the cooled apricot mixture and sage into the eggy bread and stir. Season to taste.
- Spoon everything into a large greased baking dish.
- Cover with foil and transfer to the oven.
- Bake for 30 minutes. Remove the foil and cook for a further 20 minutes.
- Leave to cool slightly for 10 minutes before serving. Enjoy!
Notes
- You can prepare the dish up to two days in advance. Allow it to rest in the fridge. Before cooking, remove it from the fridge and let it reach room temperature first before baking.
- You can substitute the pistachios with pecans, chestnuts or hazelnuts. Or, if you are catering for a person with a nut allergy feel free to substitute them with apples.
- I used sourdough bread but it works just as well with other breads such as cornbread or brioche.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Bake
- Cuisine: British