Make-Ahead Christmas Apricot and Chestnut Stuffing
There's a bit of a recurring theme on the blog this week - Christmas prep! For me, the best way to fully enjoy Christmas Day is to get as much done beforehand so you can just relax on the day knowing all the food is going to be delicious.
Not many people realise quite how much you can do this far in advance to the big day but one of my top tips for a stress-free Christmas is getting a gorgeous stuffing dish completely done and dusted and packed away in your freezer. This stuffing recipe is exactly that as it truly tastes of Christmas itself with the roasted chestnuts and hint of Madeira along with the vibrancy of the apricots and the herby hit of parsley. What's more, it's also suitable for vegetarians, which is a lifesaver should you have any round the Christmas table.
Make-Ahead Christmas Apricot and Chestnut Stuffing
Serves 6
oil
1 large onion, coarsely chopped
225g dried apricots, snipped into small pieces
100ml Madeira
225g fresh white bread, blitzed into crumbs
75g butter
225g pre-prepared chestnuts, roughly chopped
generous bunch fresh parsley, chopped
salt and freshly ground black pepper
Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
Place a large saucepan over a lot heat with a drizzle of oil. Slowly fry the onions until then begin to soften (approx. 5 minutes). Add the apricots and Madeira, increase the heat and bring to a boil. Take the pan off the heat and allow the apricots to soak up the liquid for 5 minutes. Pour the contents of the pan into a small bowl and set aside.
Put the breadcrumbs into a large bowl. Place the pan back on the heat and melt the butter. Pour half of this onto the breadcrumbs and then, in the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the onion mixture and parsley to the bowl. Season with salt and pepper.
Tip into the buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through, giving the mixture a good stir halfway through cooking.
To freeze, cool and cover the dish with foil, freeze until Christmas Eve. To thaw, take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.
Not many people realise quite how much you can do this far in advance to the big day but one of my top tips for a stress-free Christmas is getting a gorgeous stuffing dish completely done and dusted and packed away in your freezer. This stuffing recipe is exactly that as it truly tastes of Christmas itself with the roasted chestnuts and hint of Madeira along with the vibrancy of the apricots and the herby hit of parsley. What's more, it's also suitable for vegetarians, which is a lifesaver should you have any round the Christmas table.
Make-Ahead Christmas Apricot and Chestnut Stuffing
Serves 6
oil
1 large onion, coarsely chopped
225g dried apricots, snipped into small pieces
100ml Madeira
225g fresh white bread, blitzed into crumbs
75g butter
225g pre-prepared chestnuts, roughly chopped
generous bunch fresh parsley, chopped
salt and freshly ground black pepper
Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.
Place a large saucepan over a lot heat with a drizzle of oil. Slowly fry the onions until then begin to soften (approx. 5 minutes). Add the apricots and Madeira, increase the heat and bring to a boil. Take the pan off the heat and allow the apricots to soak up the liquid for 5 minutes. Pour the contents of the pan into a small bowl and set aside.
Put the breadcrumbs into a large bowl. Place the pan back on the heat and melt the butter. Pour half of this onto the breadcrumbs and then, in the remaining butter, fry the chestnuts over a high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the onion mixture and parsley to the bowl. Season with salt and pepper.
Tip into the buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through, giving the mixture a good stir halfway through cooking.
To freeze, cool and cover the dish with foil, freeze until Christmas Eve. To thaw, take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.
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