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Apricot & hazelnut stuffing

Fantasic as part of the meal - so much more than just a stuffing for the turkey

  • Prep: 15 mins
    Cook in the turkey or separately for 30 mins
  • Makes about 16 balls
  • Easy
  • Makes about 16 balls
  • Easy
  • Calories 124
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 5
  • Protein 3
  • Fat 7
  • Fibre 1
  • Salt 0.28

Nutrition per serving

  • Calories 124
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 5
  • Protein 3
  • Fat 7
  • Fibre 1
  • Salt 0.28

Ingredients

  • 2 large onions, chopped
  • 50g butter
  • 50g hazelnuts, roughly chopped
  • 140g ready-to-eat dried apricots, chopped
  • 175g fresh white breadcrumbs
  • 20g pack parsley, chopped
  • finely grated zest of 1 lemon
  • 1 egg, beaten
  • olive oil, for drizzling

Method

  1. Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.

  2. Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.

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