Chestnut, Parsnip, Apricot and Leek Stuffing

Name: Chestnut, Parsnip, Apricot and Leek Stuffing
Yield: Makes enough for a 4.5-6.3 kg/10-14 lb Bird
Ingredients: 75 g/3 oz dried apricots; 4 large cloves garlic; 2 teaspoons ground cardamom; 75 g/3 oz butter; 350 g/12 oz parsnips; 5 cm/2 in piece fresh ginger; 275 g/10 oz leeks; 1 rounded tablespoon tomato purée; 400 g/14 oz vacuum-packed chestnuts; black pepper; salt

Preparation info

Makes enough for a
4.5-6.3 kg
Bird

Difficulty
Easy

Appears in

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.

Ingredients

350 g/12 oz parsnips
275 g/10

Side dish
Vegetarian
Gluten-free

Method

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/