Ingredients (serves 6–8)

  • 250g fresh breadcrumbs (from day-old bread) or a box of stuffing.
  • 1 medium onion, finely chopped
  • 2 celery sticks, finely chopped
  • 150g dried apricots, chopped into small pieces
  • 100g butter
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tbsp fresh sage, chopped (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped
  • 1 tsp thyme leaves
  • 1 egg, beaten (to bind)
  • Salt and black pepper

Method

Heat butter and oil in a pan. Add onion, celery, and garlic. Cook gently for 8–10 minutes until softened. In a large bowl, combine breadcrumbs, apricots, herbs, and cooked onion mixture—season generously with salt and pepper. Stir in beaten egg to bind. Transfer to a greased ovenproof dish, cover with foil, and bake at 180°C (fan 160°C) for 25 minutes. Remove foil and bake for another 10 minutes until golden.

Or

Make stuffing according to packet instructions (usually add boiling water and butter, stir, and leave to absorb). Add extras: Stir in chopped apricots, softened onion (if using), and fresh herbs. Bake or stuff: Transfer to a greased dish and bake at 180°C for 20–25 minutes until golden, or use to stuff poultry.

Tips

Texture balance: Chop apricots finely so they blend evenly with breadcrumbs.

Extra crunch: Add chopped walnuts or pecans.

Moisture control: If the mixture feels dry, add a splash of chicken stock before baking.

Variations

  • Sausage & Apricot Stuffing: Add 250g sausage meat for a richer, meaty version.
  • Vegetarian: Use vegetable stock and add chestnuts for depth.
  • Festive spice: Add a pinch of cinnamon or nutmeg for warmth.

Storage & Reheat

Fridge: Keeps 2–3 days in an airtight container. Reheat at 180°C for 10–15 minutes.

Freezer: Up to 1 month. Defrost overnight, then reheat until piping hot.

Reheat tip: Cover with foil to prevent drying, remove foil for the last 5 minutes to crisp.