Apricot & Chestnut Stuffing
This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast or alongside any Christmas centrepiece 🙂
This recipe has been taken straight from our Deliciously Vegan Christmas Guide: Over 25 recipes including starters, mains, desserts, cheese, truffels and cocktails… only £2!
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Total time
60
Cuisine
British
Meal
- sides-light-meals-and-salads
Servings
4
Ingredients
- 1 large onion, finely diced
- 1 clove garlic, finely chopped
- 225g dried apricots, snipped into small pieces
- 225g breadcrumbs (use GF if necessary)
- 75g vegan butter (our favourite is Naturli), spread or odourless coconut oil
- 225g vacuum-packed or frozed chestnuts (defrosted), roughly chopped or briefly blitzed in a food processor
- 600ml vegan stock
- Medium bunch fresh parsley, roughly chopped or briefly blitz in blender or food processor
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 200ºC (fan)/400º/Gas Mark 6.
- In a small frying pan lightly fry the onion until soft. Add the garlic and fry for a further minute. Add half the butter and the chestnuts and fry for a further 5-10 minutes, stirring frequently.
- In a medium-sized saucepan add the apricots and 600ml stock. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain.
- Place the breadcrumbs into a large bowl. Melt the remaining butter in a frying pan and pour this onto the breadcrumbs.
- Mix together the the apricots, onion, garlic, chestnuts and parsley. Season with salt and pepper, try the mixture and add more if necessary.
- Turn into the greased ovenproof dish and bake in the oven for about 25-30 minutes until crisp and hot.
Keywords
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