Chestnut, Parsnip, Apricot and Leek Stuffing

Preparation info

  • Difficulty


  • Makes enough for a

    4.5-6.3 kg


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

This particularly light and moist mixture is for stuffing the body cavity of a turkey or goose. If you like, you can add the finely chopped heart and liver of the bird at the same time as the leeks.


  • 350 g/12 oz parsnips
  • 275 g/10 oz leeks
  • 5 cm/2 in piece fresh ginger
  • 4 large cloves garlic
  • 75 g/3 oz dried apricots
  • 75 g/3 oz butter
  • 2 teaspoons ground cardamom
  • 400 g/14 oz vacuum-packed chestnuts
  • 1 rounded tablespoon tomato purée
  • salt
  • black pepper


Peel the parsnips and chop them into small pieces. Trim and wash the leeks, slice them in thin rings and then cut the rings in half, using as much of the green part of the leek as possible. Peel the ginger and garlic and chop finely. Chop the apricots up small.

Melt 50 g/2 oz of the butter over a medium heat in a large, deep frying pan. Add the chopped parsnips and stir around for about 8 minutes until they are almost, but not quite, soft. Using a slotted spatula, transfer the parsnips to a mixing bowl and add the remaining butter to the frying pan. When melted, add the leeks and stir around for 8-10 minutes, until softened, then stir in the ginger, garlic, apricots and ground cardamom. Stir around for another 2 minutes and then turn the contents of the pan into the mixing bowl. Chop up the chestnuts roughly and add them to the cooked ingredients. Using a wooden spoon, gently mix the ingredients together, stirring in the tomato purée and seasoning with salt and pepper. Leave to cool.