MAKE-AHEAD APRICOT & FIG STUFFING
PREP 10 MINS COOK 15 MINS
• 350g ciabatta, crusts removed, cut into 2cm pieces
• olive oil cooking spray
• 2 tbsp olive oil
• 40g butter
• 6 red eschalots, peeled, finely chopped
• ½ cup (80g) dried apricots, chopped
• 2 fresh figs, chopped
• ½ cup brandy
• ½ cup coarsely chopped pecans
• ¼ cup chopped fresh sage leaves
TO SERVE
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