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Apricot & pistachio stuffing

Apricot & pistachio stuffing in a roasting dish

Apricot & pistachio stuffing

Name: Apricot & pistachio stuffing
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 6-8
Ingredients: 2 tbsp olive oil; 70g unsalted butter; 3 large onions finely sliced; 3 large garlic cloves crushed; 500g loaf sourdough bread; 90g pistachios roughly chopped; 2 tbsp finely chopped sage plus a few whole leaves; 100g dried apricots finely chopped; 5 large eggs beaten

Esther Clark

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Serves 6-8

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 5 out of 5.3 ratingsRate

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Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
70g unsalted butter
3 large onions

finely sliced
3 large garlic cloves

crushed
500g loaf sourdough bread
90g pistachios

roughly chopped
2 tbsp finely chopped sage

plus a few whole leaves
100g dried apricots

finely chopped
5 large eggs

beaten

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Nutrition: Per serving

kcal450
fat20g
saturates7g
carbs48g
sugars13g
fibre6g
protein16g
salt0.1g

Method

step 1

Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
step 2

Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it’s already brown).
step 3

Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.

Recipe from Good Food magazine, November 2019

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A star rating of 5 out of 5.3 ratings

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