Apricot and walnut stuffing


  • 1 large onion, coarsely chopped
  • 225g dried apricots, cut into small pieces
  • 225g fresh white breadcrumbs
  • 75g butter
  • 225g walnuts, roughly chopped
  • generous bunch fresh parsley, chopped
  • salt
  • freshly ground black pepper


  1. Heat oven to 200C and grease a shallow ovenproof dish.
  2. Add 600ml water into a pan with the onion and apricots. Bring to the boil, then reduce the heat and simmer for about five minutes. Drain.
  3. Put the breadcrumbs into a large bowl. Melt the butter in a frying pan and pour half of this over the breadcrumbs.
  4. In the remaining butter, fry the walnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.
  5. Turn into a buttered, shallow, ovenproof dish and bake in the oven for about 25-30 minutes until crisp and hot right through.

Recipe courtesy of BBC – chestnuts replaced with walnuts due to South African availability

Start typing and press Enter to search