Sunday, March 8, 2009

Apricot and Hazelnut Stuffing

This is an unusual stuffing made with fruit and nuts. Allow the stuffing to cool before inserting it into the bird. Stuffs 3-4 pound (1.4-1.8 kg) chicken.


3 ounces (90 g) dried apricots
2 ounces (60 g) onion
1 celery stick
1 1/2 ounces (45 g) butter
1 ounce (30 g) shelled hazelnuts
2 ounces (60 g) white bread
1/2 teaspoon finely grated lemon zest
Freshly ground black pepper


1. Put the apricots in a bowl and pour over enough boiling water to just cover. Leave to stand while preparing the other ingredients.
2. Peel and finely chop the onion. Wash and chop the celery.
3. Melt the butter in a medium-sized saucepan. Gently fry the onion and celery until soft, but not brown.
4. Meanwhile roughly chop the hazelnuts. Drain and chop the apricots, reserving the liquid.
5. Make the breadcrumbs by grating on a coarse grater. With the pan off the heat add the crumbs to the pan. Add hazelnuts, apricots and lemon zest, with salt and pepper to taste.
6. Mix thoroughly. The apricots should provide enough moisture to bind the stuffing loosely. If the mixture seems too dry to bind, add a little of the water in which the apricots were soaked.

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