Episode 4 - Apricot and Pine Nut Stuffing
Apricot and Pine Nut Stuffing
In our house the stuffing is as popular as the turkey, and I would never cook a turkey without it.
It delivers the stamp of celebration, and is useful if your guest list expands at the last minute, as you can get away with serving less meat. This stuffing is also good in chicken. If you have any left over, form it into a log and bake separately.
Prep time 10 mins
Cook time 1 hour
• 100g butter
• 2 onions, finely chopped
• 6 rashers streaky bacon, finely diced
• 10 thick slices bread, preferably wholegrain
• 1 cup dried apricots, finely chopped
• ½ cup pine nuts, toasted
• finely grated zest of 1 lemon
• 4 sage leaves, finely chopped
• ½ cup finely chopped parsley leaves
• 2 tbsp chopped thyme leaves or 2 tsp dried thyme
• 3 eggs
• salt and ground black pepper, to taste
Heat butter in a frypan and cook onions and bacon over medium-low heat until softened but not browned (about 8 minutes). Whizz bread in a food processor until crumbed. Place in a large bowl with apricots, pine nuts, lemon zest, herbs, eggs, salt, pepper and onion and bacon mixture. Stir to combine. The stuffing can be prepared ahead and chilled for up to 48 hours until needed.
Stuff into turkey cavity just before cooking or shape into a log on buttered baking paper, roll up tightly and bake on an oven tray at 180˚C until firm when pressed (50-60 minutes).
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com