Apricot and chestnut stuffing
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
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.