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Traditional Apricot and Pistachio Stuffing

Serves: 4

Time: 30 mins


  • 2 tsp dried sage
  • 2 large onions
  • 50g butter
  • 125g bread crumbs
  • 1 tsp salt
  • ½ tsp pepper
  • 1 apple
  • 6 dried apricots (chopped)
  • 30g of pistachio nuts (shelled and chopped)
  • 25g sultanas
  • boiling water


  1. Preheat the oven to 200°C: 400°F: Gas mark 5
  2. Peel onions and place them into boiling water and boil for 5 minutes
  3. Once they have boiled for 5 minutes turn down to simmer for a further 5 – 10 minutes or until soft
  4. Drain the water from the onions and finely chop
  5. Add the sage, butter, bread crumbs and onions with the salt and pepper into a mixing bowl.
  6. On a chopping board peel and core an apple
  7. Dice the apple into small pieces and add to the stuffing mixture with the chopped apricots and pistachios
  8. Mix all the ingredients together in the bowl
  9. Place the mixture onto a tray and put into the oven for 20-25mins or until golden brown

This is traditional stuffing has an extra depth to it that people will not expect. This isn’t like ‘normal’ stuffing as we haven’t used sausage meat however is still absolutely delicious. It again is a vegetarian option. Or before you roast your bird you could stuff it with this and the juice of the bird would add an extra flavour to your dish.

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