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Fruit & nut stuffing
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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
1. Preheat the oven to 200°C, gas mark 6. Melt the butter in a frying pan, add all the ingredients except the breadcrumbs and fry for 2–3 minutes.
2. Cool slightly then mix into the breadcrumbs with 3 tbsp water. Roll into 16 balls and place on a greased baking tray.
3. Bake in the preheated oven for 15–20 minutes until golden.
Make the stuffing balls to the end of step 2, cover and chill for up to 2 days.
To freeze: make to the end of step 2, cover and freeze on the tray. Transfer the balls to a freezer bag and freeze 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 October 2015.