Pick & mix Side dishes
Apricot & pistachio stuffing
To save some time, make this on Christmas Eve and chill until you’re ready to cook.
■ Serves 6-8 ■ Prep 15 mins ■ Cook 50 mins VEGETARIAN
2 tbsp olive oil
70g unsalted butter
3 large onions, finely sliced
3 large garlic cloves, crushed
500g sourdough bread
90g pistachios or almonds, roughly chopped
2 tbsp finely chopped sage, plus a few whole leaves
100g dried apricots, finely chopped
5 large eggs, beaten
1 Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g butter in a large frying pan over a medium heat, and fry the onions for 15-20 mins until golden and caramelised. Add the garlic and cook for 1 min more. Remove from the heat, tip into a large bowl and leave to cool a little.
2 Put half the bread into a food processor and blitz to a fine crumb. Tear the rest into small pieces. Add both to the onion mix, then mix through 60g nuts, the chopped sage, the apricots and eggs. Season. Tip into a shallow 30 x 20cm baking dish. Will keep, covered in the fridge, for up to 24 hrs. Bake for 20 mins until golden and crunchy on top (cover with foil if it starts to brown too quickly).
Melt the remaining butter in a frying pan, and fry the sage leaves until crisp.
