by in Recipes December 23, 2018

I have made my stuffing for Christmas Day and frozen it, so all I have to do is defrost it and pop it in the oven on the day.  We are having 18 people over for Christmas Dinner, so anything which can be done in advance is always welcome.  Our Turkey is bathing in a concoction of Buttermilk, Orange Slices, Rosemary, Garlic and Salt and Pepper.   We have done this before, and it ensures a succulent Turkey on the day.

This Stuffing recipe is based on Mary Berry’s recipe in her Christmas Collection cookbook.   As I am feeding 18, these are the quantities I used.

  • 450g dried Apricots – cut into 4 pieces
  • 2 large Onions –  diced
  • 1 1/2 packets of McCambridges Gluten Free Bread – crusts cut off and whizzed in the food processor into Breadcrumbs
  • 150g Butter – melted
  • 2 packets of Chestnuts – cut into quarters if large, or half if small
  • 2 big handfuls of Parsley – chopped
  • Sea Salt and Ground Black Pepper

Put 600 mls of water into a saucepan and bring to the boil.  Add the Onion and Apricots and simmer for 5 minutes.  Drain well.

Put the Breadcrumbs into a large bowl and pour half the melted butter into them.

Add the Chestnuts to the remaining Butter and fry lightly.

Add the Chestnuts with the Butter, the Apricot and Onion mixture, Parsley and Salt and Pepper into the Breadcrumbs and mix well.

If you are freezing it, let it cool completely and then put in the freezer until you wish to use it.



If frozen, take it out well in advance to make sure it is totally defrosted.

Grease an oven proof dish, you want it to be shallow rather than deep as you want lots of the nice crispy brown topping.

Bake in the oven for approximately 30 minutes, until it is nicely crisp on top.  Ideally the oven will be at 190 degrees, but if you are cooking other things you may just have to adjust the timing if your oven is slightly hotter or cooler than 190 !!

I will try and remember on Christmas Day to take a photo of it once it is cooked !!