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Celery, Apricot & Walnut Stuffing

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You can do all the time-consuming prep beforehand and pop your stuffing in the freezer so that you are ready to go on Christmas Day.

Ingredients

Scale
  • 50g (2oz) goose fat or butter
  • 2 onions, finely chopped
  • 1 small head of celery, finely chopped
  • 50g (2oz) dried apricots, finely chopped
  • 100g (4oz) walnuts, chopped
  • 80g (3oz) fresh breadcrumbs
  • 1 tablespoon chopped parsley
  • salt and pepper

If you are cooking the stuffing in a separate dish in the oven -

  • 200-300ml (1 cup) chicken stock - adjust the quantity depending on how you like your stuffing

Instructions

  1. Melt the goose fat or butter in a pan and add the onions. Cover and cook until soft, but not browned.
  2. Add the celery, apricots and walnuts and cook for about 4 minutes on a high heat, stirring continuously.
  3. Allow the mixture to cool and add the breadcrumbs and parsley. Season to taste.
  4. You can freeze the stuffing at this stage. Be sure to defrost it thoroughly before use.
  5. To cook the stuffing in the oven - Preheat the oven to 180C/160C Fan/350F (gas mark 4). Place it in a well greased baking dish and drizzle with some or all of the chicken stock - you can always start with a little and add more if the stuffing seems to be too dry.
  6. Bake in the oven for 30 mins or until cooked through and a little crusty on the top. Keep an eye on it to make sure that the top doesn't brown too much.
  7. Alternatively use the stuffing to stuff your bird.

Keywords: turkey, festive, sandwiches

Find it online: https://marmaladeandme.com/celery-apricot-walnut-stuffing/