Chestnut and apricot stuffing
prep: 15 minutes
cook: 40 minutes
serving: 10
Nutrition Facts
each serving
KCal
147
Carbs
23.1g
fiber
4.7g
Protein
3.7g
Fat
2.3g
Saturates
0.3g
Sugars
8.1g
Salt
0.24g
Fruit/Veg Portion
-
Ingredients
all 9 types- 1 tbsp sunflower oil
- 4–5 onions (450g), chopped
- 2 cloves garlic, crushed
- 6 slices wholemeal bread (240g) roughly torn
- 1 heaped tsp dried thyme (or 2 tsp fresh thyme)
- good pinch pepper
- 100g ready-to-eat dried apricots, some halved some roughly chopped
- 200g pack vacuum-packed chestnuts, some halved some whole
- 2 tbsp freshly chopped parsley
Directions
4 steps in totalStep 1
Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and starting to brown, then add the garlic and cook for a further minute.
Step 2
Meanwhile add the bread, thyme and pepper and 500ml boiling water to a bowl, leave for a couple of minutes then stir with a fork to break up all the bread into a thick porridge.
Step 3
Add the onions and garlic to the bread mixture along with the apricots, chestnuts and parsley and mix well.
Step 4
Add to a lightly oiled ovenproof dish and bake for 25–35 minutes.
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