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Apricot and Pine Nut Stuffing
100g butter 2 onions, finely chopped 6 rashers streaky bacon, finely diced 10 thick slices bread, preferably wholegrain 1 cup dried apricots, finely chopped ½ cup pine nuts, toasted finely grated zest of 1 lemon 4 sage leaves, finely chopped ½ cup finely chopped parsley leaves 2 tbsp chopped thyme leaves or 2 tsp dried thyme 3 eggs salt and ground black pepper, to taste
© Annabel Langbein Media
Heat butter in a frypan and cook onions and bacon over medium-low heat until softened but not browned (about 8 minutes). Whizz bread in a food processor until crumbed. Place in a large bowl with apricots, pine nuts, lemon zest, herbs, eggs, salt, pepper and onion and bacon mixture. Stir to combine. The stuffing can be prepared ahead and chilled for up to 48 hours until needed.
Stuff into turkey cavity just before cooking or shape into a log on buttered baking paper, roll up tightly and bake on an oven tray at 180˚C until firm when pressed (50-60 minutes).
This recipe is from Annabel Langbein The Free Range Cook: Through the Seasons
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