Christmas apricot and chestnut stuffing

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.


Preparation method

  1. Preheat oven 200C/400F/Gas 6.

  2. Butter a shallow ovenproof dish.

  3. Measure the water into a pan; add the onion and apricot bring to the boil.

  4. Boil for about five minutes and drain.

  5. Put the breadcrumbs into a large bowl.

  6. Melt the butter in a pan and pour half of this onto the breadcrumbs.

  7. Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned.

  8. Tip into the bowl with the breadcrumbs.

  9. Add the apricots, onion and parsley to the bowl.

  10. Season with salt and pepper.

  11. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.

  12. To freeze: cool and cover the dish with foil, freeze until Christmas Eve.

  13. To thaw: take out the night before using and thaw overnight. Re-crispen in a hot oven (as above) for about 10-15 minutes.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

Added. Check out your playlist Dismiss