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
Prep:20 mins
Serves 8, makes about 12
1 tbsp olive oil1 large onion, finely chopped 2 sticks celery, stringed and finely chopped2 garlic cloves, finely chopped 15g dried apricots, roughly chopped 75g peeled chestnuts75g almonds100g wholemeal bread, crusts removed and roughly torn (about 6 slices)large bunch parsley, chopped large pinch dried sage1 egg
STEP 1Heat 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.STEP 2Bake in the oven for 25-30 mins until golden and hot through. Will freeze for up to three months; defrost fully before reheating.
