Apricot and hazelnut stuffing

Not your usual stuffing, but equally delicious. It is worth a try.


1⁄2 c apricot (dried)
4 T hazelnuts (toasted, coarsely chopped)
2 T onion (chopped onion)
1 pce celery (chopped)
1 1⁄2 T cooking oil (or butter, for a traditional taste)
1⁄2 c bread crumbs (fresh bread crumbs)
1 t lemon zest (grated)


Place apricots in a bowl and cover in boiling water. Soak.

Heat butter in a pan. Fry onion and  celery gently until soft but not brown.

Drain apricots, reserving the liquid. Chop.

Remove pan from heat. Add breadcrumbs, hazelnuts, chopped apricots and lemon rind. Season to taste with salt and pepper.

Mix well.  Allow to cool before filling cavities in the bird or meat.

Total time
30 minutes
Cooking time
Preparation time
6 servings


The apricots should release enough liquid to keep the stuffing together. If the mixture appears to be dry, add some of the liquid reserved.

This recipe should yield enough stuffing for a 4-5 lb chicken, the size to feed about 6 people.


North American cuisine

easy, bake
fillings & stuffings, holiday
American food recipes
Food in U.S.A.