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Prune & Apricot Stuffing


A fruity stuffing to be offered up as a vegetarian alternative, or alongside as a lighter stuffing to cut through some of the heaviness in a Christmas meal. Freeze ahead of time for a stress-free smooth running Christmas day! Serves 6-8

Oven: Roasting oven, 400 ℉, 200 ℃, Gas 6

You may need...

  • A serving dish or small roasting tin that can be frozen
  • A chopping boardand paring knife
  • A liner 


  • 1 Onion
  • 1 Clove of garlic
  • 1 Tbsp of olive oil
  • 2 oz (55g) Ready to eat prunes
  • 2 oz (55g) Ready to eat dried apricots
  • 4 oz (110g) Fresh breadcrumbs
  • 1 Free range egg
  • 1 Tbsp Chopped fresh parsley
  • 1 Tbsp Chopped fresh marjoram 
  • Seasoning - Black or white pepper and Salt

Right, lets get cooking!

1. Chop the onion and crush the garlic. Heat the oil and add the onion and garlic. Cook for a minute until sizzling, then cover and transfer to the simmering oven for 15 mins until softened.

2. Chop the prunes & the apricots, add to the pan with the breadcrumbs herbs & Seasoning. Stir in enough beaten egg to bind the mix. Season now too...

3. Choose your receptacle! Lineand bake for 25mins. Grease with a good oil or butter if you do not have a liner - but they do make Christmas washing up that bit easier. 


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