Apricot & Chestnut Stuffing

Serves 6. Can be cooked and frozen up to 2 weeks ahead, or made the day before serving, and reheated on the day

This is a delicious stuffing cooked in an open dish which gives a lovely crunchy topping. If you can’t get frozen chestnuts use dried ones ─ you’ll need 120gs soak them overnight to plump up before chopping and frying.


  • 600 ml (1 pint) water
  • 1 large onion, coarsely chopped
  • 225g (8oz) dried apricots, snipped into small pieces
  • 225g (8oz) white breadcrumbs
  • 75g (3oz) butter
  • 225g (8oz) frozen chestnuts, thawed and coarsely chopped
  • generous bunch parsley, chopped
  • salt and pepper


  1. Pre-heat the oven to 200°C/180°F/Gas 6. You will need a Large Oblong Roaster, buttered.
  2. Measure the water into a pan, add the onion and apricot pieces and boil for about 5 mins. Drain and tip into a large mixing bowl, then stir in the breadcrumbs.
  3. Melt the butter in a frying pan and pour half into the mixing bowl with the breadcrumbs. Add the chestnuts to the remaining melted butter in the frying pan and fry for a couple of minutes over a high heat until lightly browned. Mix the chestnuts with the breadcrumbs and apricots, add parsley and season with salt and pepper.
  4. Turn into the oblong dish and bake in pre-heated oven for about 30-35 mins until crisp and piping hot.