Bacon, Apricot and Pine Nut Stuffing


  • 12 slices stale bread, crumbed
  • 1 large raw onion, finely chopped
  • 4-5 slices uncooked bacon, finely chopped
  • Dried Apricots, finely chopped
  • Button mushrooms, finely chopped
  • Pine Nuts
  • 1/2 tsp Mixed Herbs
  • Handful of Small Cubes of Butter


Preparation to be done the day before:

  • Add the stale bread crumbs, onion, bacon, dried apricots and button mushrooms in a food processor and blend until well combined.
  • Mix through the pine nuts, herbs and butter cubes.
  • Put in container and refrigerate until Christmas Day.

On the day:

  • Add stuffing to bird and cook as per butcher instructions.
  • Any leftovers can be put into a brown paper bag and baked until golden (up to 30 minutes at approx 180°F depending on oven strength).

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