Apricot and Walnut Stuffing

Preparation info

  • Difficulty

    Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

Ingredients

  • 4 oz (125 g) dried apricots
  • 1 oz (25 g) sultanas
  • 3 oz (75 g) fresh white breadcrumbs
  • 2 oz (50 g) shelled walnuts, finely chopped
  • ¼ teaspoon mixed spice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon rind
  • 1 oz (25 g) butter, melted
  • 1 egg, beaten

Method

Soak the apricots overnight. Drain and chop finely. Stir in the remaining ingredients and bind with the egg.