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Growing up, stuffing at our house always meant the same old bread and herb mixture from a box. It wasn’t bad, but it wasn’t exactly exciting either. That changed when my aunt brought this apricot and chestnut stuffing to Thanksgiving one year. The sweet bits of dried apricot mixed with the nutty chestnuts made everyone at the table pause and take notice.
I’ve been making her version ever since, and it’s become a regular at our holiday meals. The best part is that it’s not any harder to make than the boxed stuff – it just takes a few extra ingredients that bring so much more to the table. If you’re tired of basic stuffing but don’t want to overcomplicate things, this recipe hits the sweet spot.
Possible Ingredient Alternatives
Dried apricots can be replaced with dried cranberries or raisins for a different fruity flavor profile. Use the same quantity and adjust sweetness if needed. For a lower-sugar option, consider using diced fresh apples, which will add moisture and a crisp texture. Breadcrumbs can be substituted with quinoa flakes or crushed gluten-free crackers to maintain a similar texture while accommodating gluten-free diets. Use the same amount and adjust liquid as necessary. Chestnuts can be swapped with chopped pecans or walnuts for a different nutty flavor and similar texture. Use slightly less than the recipe calls for, as nuts are denser than chestnuts. These alternatives maintain the stuffing’s overall texture and flavor while offering options for various dietary needs and preferences.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 20-30 g
- Fat: 50-60 g
- Carbohydrates: 150-170 g
Ingredients
- 1 large onion, diced finely
- 1 clove garlic, minced
- 225 grams dried apricots, cut into small pieces
- 225 grams breadcrumbs (gluten-free if needed)
- 75 grams vegan butter, spread, or coconut oil without scent
- 225 grams vacuum-packed or defrosted frozen chestnuts, roughly chopped or briefly processed
- 600 ml vegetable stock
- Medium bunch of fresh parsley, chopped or briefly processed
- Salt and black pepper to your liking
Step 1: Prepare the Oven and Ingredients
Preheat your oven to 200ºC (fan)/400ºF/Gas Mark 6.
This ensures it’s the right temperature when you’re ready to bake the dish.
Begin by lightly frying the onion in a small frying pan until softened.
Add the garlic and continue frying for another minute or so.
Add half the butter along with the chestnuts and fry for an additional 5-10 minutes, stirring frequently to prevent sticking and to develop flavor.
Step 2: Cook the Apricots and Stock
In a medium-sized saucepan, add the apricots and 600ml of stock.
Bring this mixture to the boil, then lower the heat to a simmer.
Let it cook for about 5 minutes.
After this, drain the apricots, removing excess liquid.
Step 3: Prepare the Breadcrumbs
Place your breadcrumbs into a large bowl.
Melt the remaining butter in a frying pan, then pour the melted butter over the breadcrumbs.
This will help give them a rich flavor and assist in achieving a crisp texture once baked.
Step 4: Mix and Season the Ingredients
In the large bowl with the breadcrumbs, combine the cooked apricots, onion, garlic, chestnuts, and parsley.
Season the mixture with salt and pepper to taste.
Mix everything together thoroughly, tasting and adjusting the seasoning if necessary to suit your preferences.
Step 5: Assemble and Bake the Dish
Transfer the mixed ingredients into a greased ovenproof dish, spreading it out evenly.
Place it into the preheated oven and bake for about 25-30 minutes until it becomes crisp and hot.
Once done, remove from the oven, let cool slightly, and serve your delicious creation.
