Celery apricot and pecan stuffing recipe
Celery Apricot and Pecan Stuffing recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 1 large | onion, finely chopped |
| 60 g | butter |
| 2 stick(s) | celery, chopped |
| 60 g | dried apricots, soaked overnight |
| 100 g | pecans, chopped |
| 15 ml | parsley, chopped |
| 350 ml | fresh breadcrumbs |
| salt and pepper to taste | |
| 1 large | egg |
| sherry |
Instructions
Sauté the onion in the butter until soft but not brown.
Add the celery, nuts, parsley, breadcrumbs and seasoning. Mix well.
Beat the egg and add with enough sherry to make a moist stuffing. This is sufficient stuffing for one end of a 4kg turkey.
The easy way to stuff the turkey is to place the stuffing in a piping bag without a nozzle and just squeeze the mixture into the bird’s cavity. No mess!
Hint:Stuffing should always be made in advance so that it has a chance to cool. If hot stuffing is put in the turkey cavity it can turn the bird sour.
Preparation time:
ca. 1 hr
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Celery apricot and pecan stuffing recipe
Recipe type: xarchivex
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