Apricot and Pistachio Stuffing

15 minutes + 40 minutes Serves 6

Ingredients

  • 25g butter
  • 2 medium onions, roughly chopped
  • 4 cloves garlic, finely chopped
  • 8 slices white bread
  • 2 eggs, lightly beaten
  • ½ cup chopped parsley
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup roughly chopped dried apricots
  • ¾ cup pistachios, shelled and chopped
  • ¼ cup chopped thyme
  • Zest and juice of 1 lemon
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How to Chop Herbs

Method

  • 1. Preheat the oven to 180°C (160°C fan-forced)

  • 2. Heat the butter in a large frying pan over a medium heat. Add the onion and garlic and cook for 8 minutes until softened. Place into a large bowl.

  • 3. Blend the bread in a food processor to make breadcrumbs.

  • 4. Add the breadcrumbs to the onion mixture with eggs, parsley, salt and pepper, apricots, pistachios, thyme, lemon zest and juice and mix well.

  • 5. Roll in to golf ball sized balls, place on an oven tray and bake for 25 minutes.

  • PER SERVE

  • • Energy 915Kj • Protein 7g • Total Fat 10g • Saturated Fat 2g • Carbohydrates 23g • Sugars 14g • Sodium 287mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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