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Chestnut and apricot stuffing

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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
111
Carbs
21.4g
Protein
3.2g
Fat
2.0g
Saturates
0.30g
Sugars
7.5g
Salt
0.50g
Portion Fruit & Veg
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
Method
  1. Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and starting to brown, then add the garlic and cook for a further minute.
  2. Meanwhile add the bread, thyme and pepper and 500ml boiling water to a bowl, leave for a couple of minutes then stir with a fork to break up all the bread into a thick porridge.
  3. Add the onions and garlic to the bread mixture along with the apricots, chestnuts and parsley and mix well.
  4. Add to a lightly oiled ovenproof dish and bake for 25–35 minutes.
Chefs 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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