Looking for a veggie stuffing to serve with a special roast dinner? Made with dried apricots and nuts, this healthy option is low-fat yet full of flavour
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 sticks celery, stringed and finely chopped
- 2 garlic cloves, finely chopped
- 15g dried apricots, roughly chopped
- 75g peeled chestnuts
- 75g almonds
- 100g wholemeal bread, crusts removed and roughly torn (about 6 slices)
- large bunch parsley, chopped
- large pinch dried sage
- 1 egg
Method
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Heat oven to 200C/180C fan/gas 6. Gently heat the oil in a shallow saucepan then add the onion, celery and garlic. Keep everything sizzling on a medium heat for 15 mins until soft. Tip into a food processor with the rest of the ingredients, except the egg, plus a small pinch of salt, if you like. Pulse until everything is chopped, then add the egg and pulse until combined. Use wet hands to roll the mixture into walnut-sized balls, then place on a baking sheet lined with baking parchment.
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Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.