Apricot and chestnut stuffing
YOU WILL NEED
1 large onion, finely diced 1 clove garlic, finely chopped 75g vegan butter, spread or odourless coconut oil 225g vacuum-packed chestnuts, roughly chopped or briefly blitzed in a food processor 225g dried apricots, snipped into small pieces 600ml vegan stock 225g breadcrumbs Medium bunch fresh parsley, roughly chopped or briefly blitzed in a blender or food processor Salt and black pepper
DIRECTIONS
■ Preheat the oven to 220ºC/200ºC Fan/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 with the apricots, onion, garlic, chestnuts and parsley. Season with salt and pepper, try the mixture and add more if necessary.
■ Turn into a greased oven-proof dish and bake in the oven for about 2530 minutes until crisp and hot.
TOP TIP Cooked stuffing can be frozen for up to one month. Keep it in the dish it was baked in, covered in foil, and bring to room temperature before reheating it so that it warms evenly. If the stuffing looks or feels dry, add a splash of stock to the mixture before cooking then place in the oven at 200ºC/Gas Mark 6 for around 30 minutes or until hot through.
Recipe and image courtesy of Maryanne Hall of Viva!’s Vegan Recipe Club, veganrecipeclub.org.uk