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Fruit and nut stuffing
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These delicious vegetarian stuffing balls can be made ahead and frozen, making them perfect for Christmas entertaining.
50g butter, plus extra for greasing
3 shallots, finely chopped
75g fresh cranberries, chopped
75g dried apricots, chopped
50g walnuts, chopped
50g hazelnuts, chopped
20g pack fresh thyme, leaves, only, chopped
125g fresh breadcrumbs
Make to the end of step 2, cover and chill for up to 2 days.
Make to the end of step 2, cover and freeze on the tray. Transfer to a freezer bag and keep for up to 2 weeks. Defrost thoroughly, then cook on a greased tray as above.
Typical values per serving:
This recipe was first published in November 2014.