Apple and Apricot Stuffing

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Preparation: c. 30 minutes

Cooking Time: inside the turkey

To stuff a 4.5 - 7.25 kg (10-16 lb turkey)

Category: Flexitarian (omit bacon for Vegan)

Difficulty: Easy

Course: Side

Cuisine: Christmas, Sunday Roast, Thanksgiving

 

 

In 1984, and old school friend, Rosemary Wadey produced a wonderful

selection of recipes for Christmas and this delicious stuffing recipe

immediately became a staple.   We always make two stuffings and the second one

is another of Rosemary's and is shared in the Christmas Section.

 

 

 

Ingredients

 

• 50g (2 oz) dried ready to eat apricots, finely chopped

• 1 tbs vegetable oil

• 50g (2 0z) streaky bacon rashers, rinded, boned and chopped

• 1 small onion, peeled and finely chopped

• 2 celery sticks, finely chopped 

• 1 cooking apple, peeled, cored and finely chopped

• Salt

• Freshly Ground Black Pepper

• 75g (3 oz) fresh white bread crumbs

• 1 egg yolk

 

 

Method

 

 

1. Heat the oil in a frying pan, add the bacon and fry over a moderate heat, stirring from time to time, until browned. 
    

2.  Using a slotted spoon, remove the bacon and put this into a bowl with the chopped apricot. 
    

3.  Add the onion and celery to the pan and fry for 2-3 minutes. 
    

4.  Add the apple and fry for 2-3 further minutes. 
    

5.  Add the onion and apple mixture to the apricots with the breadcrumbs and season well with salt and pepper. 
    

6.  Stir in the egg yolk to bind to a past which is not too stiff.   Add a little lemon juice if necessary. 
    

7.  This stuffing may be frozen for up to two weeks.   Thaw completely before using (about 4-6 hours). 
    

8.  The two stuffings featured are stuffed in each end of the bird.