Apri­cot and ch­est­nut stuff­ing

House Beautiful (UK) - - Delicious Recipes -


225g ready-to-eat dried


1 large onion, coarsely chopped 225g fresh white bread­crumbs 75g but­ter, plus ex­tra for


225g frozen chest­nuts, thawed

and roughly chopped

Bunch of fresh pars­ley, chopped Salt and freshly ground

black pep­per

1 Pre­heat oven to 190ºC/fan 170ºC/gas 5. Chop the apri­cots into pieces the size of raisins.

2 Mea­sure 600ml wa­ter into a pan, add the onion and apri­cot pieces, and boil for 5min. Drain.

3 Put the bread­crumbs into a large bowl. Melt the but­ter in a non-stick fry­ing pan, and pour half of it on to the bread­crumbs.

4 Add the chest­nuts to the re­main­ing melted but­ter in the pan and brown lightly. Mix with the apri­cots, onion, pars­ley and bread­crumbs. Sea­son well.

5 Turn into a shal­low but­tered oven­proof dish (20cm × 28cm x 5cm), and bake in the pre­heated oven for about 30min un­til crisp.

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