This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Christmas apricot and chestnut stuffing

It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s version is a winner. This recipe is easily doubled.

Unfortunately we are unable to add this recipe to your favourites, please try again later.



  1. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.

  2. Add 600ml/1 pint 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 onto the breadcrumbs.

  4. In the remaining butter, fry the chestnuts 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 a preheated oven for about 25-30 minutes until crisp and hot right through.

Recipe Tips

To freeze: cool and cover the dish with foil, freeze until Christmas Eve.
To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.