Apricot & Chestnut Stuffing Balls

Makes approx. 18


  • A little butter, to grease
  • 1 large brown onion, coarsely chopped
  • 225g dried apricots, finely chopped
  • 225g dried white breadcrumbs
  • 75g butter
  • 225g frozen chestnuts, thawed & coarsely chopped
  • Bunch fresh parsley, chopped
  • Salt and pepper


  1. Preheat the oven to 200°C/400°F.
  2. Grease a roasting tray with butter.
  3. Place the onion and apricot in a saucepan, pour in a little hot water and boil for 5 minutes. Drain, tip into a large mixing bowl and stir in the breadcrumbs.
  4. Melt the 75g of butter in a frying pan and pour half into the mixing bowl with the breadcrumbs. Add the chestnuts to the frying pan and cook over a high heat for a couple of minutes until lightly browned. Tip the chestnuts into the breadcrumb mixture, add the parsley, season and mix well.
  5. Using your hands, shape into approx. 18 balls. Place in the roasting dish and bake for 30 minutes, uncovered, until crisp and piping hot.

Tip: If you can’t get frozen chestnuts use dried ones ─ you’ll need 120g soak them overnight to plump up before chopping and frying.