medshi8 This crisp and buttery Mary Berry Apricot and Chestnut Stuffing is made with sweet dried apricots, crumbly chestnuts, and fresh breadcrumbs, and is ready in about an hour. The hero moment is when the butter-drenched breadcrumbs turn golden brown in the oven, creating a crunchy lid over the soft, fruity interior. I love that this meat-free version is light enough to serve alongside a heavy roast without being overwhelming.
Why This Classic Works
What makes this version different is Mary’s unique method of boiling the onions and apricots in water before mixing them. It sounds unusual, but it plumps up the dried fruit and softens the onions perfectly without adding excess grease, keeping the stuffing moist inside.
I also learned that cooking this in a shallow dish rather than inside the bird is the secret to getting that incredible texture. The large surface area allows for maximum crispiness, which you just don’t get when it’s steaming inside a turkey cavity.
Mary Berry Apricot and Chestnut Stuffing Ingredients
- 225g dried apricots, snipped into raisin-sized pieces
- 1 large onion, roughly chopped
- 600ml water
- 225g fresh white breadcrumbs (from a loaf with crusts removed)
- 75g butter, plus extra for greasing
- 225g chestnuts (cooked and peeled/vacuum packed), roughly chopped
- 1 large bunch fresh parsley, chopped
- Salt and freshly ground black pepper
How To Make Mary Berry Apricot and Chestnut Stuffing
- Simmer Fruit and Veg: Place the chopped onion and apricot pieces into a saucepan with the water. Bring to the boil and cook for 5 minutes, then drain very well in a colander.
- Prepare Breadcrumbs: While the fruit drains, place the fresh white breadcrumbs into a large mixing bowl. Melt the butter in a frying pan and pour half of it directly over the breadcrumbs.
- Fry Chestnuts: Keep the frying pan on the heat with the remaining melted butter. Add the chopped chestnuts and fry quickly over high heat until they are lightly browned and fragrant.
- Combine Mixture: Tip the fried chestnuts and butter into the bowl with the breadcrumbs. Add the drained onion, apricots, and chopped parsley. Season generously with salt and pepper, then toss everything together until well combined.
- Bake: Transfer the mixture into a buttered shallow ovenproof dish. Bake at 190°C (170°C fan/Gas 5) for 25–30 minutes until the top is crisp and golden.
Recipe Tips
- Use Fresh Breadcrumbs: Don’t use dried packet breadcrumbs for this. You need soft, fresh crumbs made from stale white bread to absorb the flavours and butter properly.
- Drain Thoroughly: Make sure you drain the onions and apricots very well after boiling. Any excess water can make the stuffing soggy instead of fluffy.
- Chestnut Shortcuts: You can use frozen chestnuts (thawed) or the vacuum-packed cooked variety found in the wholefood aisle. Both work perfectly and save roasting time.
What To Serve With Apricot and Chestnut Stuffing
Serve this stuffing alongside your Christmas turkey, roast goose, or roast chicken to soak up the gravy. It is also a fantastic vegetarian main course option if paired with roasted root vegetables and a rich vegetable jus.
How To Store
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the stuffing (either before or after baking) for up to one month; just defrost thoroughly before heating.
FAQs
Can I add sausage meat to this? Yes, if you prefer a meat stuffing, mix 450g of sausage meat into the cold mixture before baking, but you will need to cook it for 40–45 minutes.
Can I make this ahead of time? You can prepare the mixture up to the baking stage, cover it, and refrigerate it for 24 hours before cooking.
Is this stuffing gluten-free? Not with standard bread, but you can easily swap the breadcrumbs for a gluten-free loaf to make it suitable for coeliacs.
Nutrition
- Calories: 280 kcal
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 250mg
- Total Carbohydrate: 45g
- Protein: 5g
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Mary Berry Apricot and Chestnut Stuffing
8
servings20
minutes30
minutes50
minutesMary Berry Apricot and Chestnut Stuffing buttery breadcrumbs sweet fruit crisp topping ready in 60 mins holiday side. This classic recipe uses a unique boiling method for moistness and pairs perfectly with roast turkey.
Ingredients
225g dried apricots, snipped into raisin-sized pieces
1 large onion, roughly chopped
600ml water
225g fresh white breadcrumbs (from a loaf with crusts removed)
75g butter, plus extra for greasing
225g chestnuts (cooked and peeled/vacuum packed), roughly chopped
1 large bunch fresh parsley, chopped
Salt and freshly ground black pepper
Directions
- Simmer Fruit and Veg: Place the chopped onion and apricot pieces into a saucepan with the water. Bring to the boil and cook for 5 minutes, then drain very well in a colander.
- Prepare Breadcrumbs: While the fruit drains, place the fresh white breadcrumbs into a large mixing bowl. Melt the butter in a frying pan and pour half of it directly over the breadcrumbs.
- Fry Chestnuts: Keep the frying pan on the heat with the remaining melted butter. Add the chopped chestnuts and fry quickly over high heat until they are lightly browned and fragrant.
- Combine Mixture: Tip the fried chestnuts and butter into the bowl with the breadcrumbs. Add the drained onion, apricots, and chopped parsley. Season generously with salt and pepper, then toss everything together until well combined.
- Bake: Transfer the mixture into a buttered shallow ovenproof dish. Bake at 190°C (170°C fan/Gas 5) for 25–30 minutes until the top is crisp and golden.
