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Festive recipe: Celery, apricot and walnut stuffing

Super stuffing

1 small head of celery (thinly sliced)
2ozs dried apricots (soaked overnight)
4ozs walnuts (chopped)
1 1/2 ozs butter
2 small onions (chopped)
1 1/2 teacups fresh breadcrumbs
1 tablespoon fresh parsley (chopped)
a little pepper (ground)
1. Drain apricots and cut each into 4-6 pieces. 

2. Melt butter in a pan, add onions. 

3. Cover and cook until soft. 

4. Then add the walnuts and celery, apricots and walnuts. Cook 4-5 minutes over medium hot heat while stirring continuously. Place in bowl. When cool, add breadcrumbs and parsley.  Season with pepper.
The recipe was sent in by Catehrine Allen from Cilcain who said: "I use this stuffing to stuff the neck cavity of the turkey.  It is delicious hot,  or cold  on Boxing Day."
She added: "It comes from the Cordon Cookery Course Part 40 published back in 1970.  I have used it every time we have turkey for Christmas.  My daughter also uses it.  We always enjoy it and I hope you will too."