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Chestnut and apricot stuffing

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Chestnut and apricot stuffing
A low-fat stuffing that can be used to stuff turkey and chicken, or stuffed into vegetables such as aubergine, peppers or marrow.
Serves
10
Prep
15 minutes
Cook
40 minutes
Each 128g serving contains (excludes serving suggestion)
KCal
141
Carbs
23.6g
Fibre
4.8g
Protein
3.8g
Fat
2.4g
Saturates
0.3g
Sugars
8.1g
Salt
0.25g
Fruit/Veg Portion
0
Ingredients

Ingredients

1 tbsp sunflower oil
4–5 onions (450g), chopped
2 cloves garlic, crushed
6 slices wholemeal bread (240g) roughly torn
1 heaped tsp dried thyme (or 2 tsp fresh thyme)
good pinch pepper
100g ready-to-eat dried apricots, some halved some roughly chopped
200g pack vacuum-packed chestnuts, some halved some whole
2 tbsp freshly chopped parsley
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Method

Recipe tips
  • Try adding other herbs in place of thyme. Sage or tarragon both work well. You could also use other dried fruit such as prunes, cranberries or raisins instead of apricots.
  • Ideal served as a side dish with vegetarian and vegan dishes or with meats such as pork and pheasant.
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