Apricot stuffing

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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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If you like you can make the stuffing beforehand. It can be frozen a couple of weeks ahead of use
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
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
Use to stuff the neck of a 6kg turkey before roasting
First published in 2015

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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