Apricot stuffing

This delicious apricot stuffing recipe from Michelin starred chef Dominic Chapman will make your Christmas dinner all the more magical. This recipe makes enough to stuff a 6kg turkey, but apricot stuffing is also fantastic to have on the side of other meats for other holidays and family get-togethers. This recipe is simple to make, and you can freeze the stuffing ahead of time, allowing you to focus on other parts of the meal.

First published in 2015
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Ingredients

Metric

Imperial

Method

1
If you like you can make the stuffing beforehand. It can be frozen a couple of weeks ahead of use
2
To make the stuffing, bring the apricots to the boil in the brandy and a splash of water then leave to soak until softened. Drain off liquid and dice apricots
3
Combine all the remaining stuffing ingredients with the apricots, correct the seasoning and chill (or freeze in a lidded container until needed). Defrost over night in the fridge before using
4
Use to stuff the neck of a 6kg turkey before roasting
First published in 2015
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Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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