Celery, Apricot and Walnut Stuffing

    12 hours 50 min

    I have used this stuffing for years and years and it makes Christmas dinner for us.


    Gloucestershire, England, UK
    28 people made this

    Serves: 6 

    • 55g (2 oz) dried apricots, soaked overnight
    • 40g (1 1/2 oz) butter
    • 2 onions, chopped
    • 1 small head celery, thinly sliced
    • 110g (4 oz) walnuts, chopped
    • 1 1/2 teacups white breadcrumbs (I usually use GF bread)
    • 1 tablespoon parsley, chopped
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Extra time:12hr soaking  ›  Ready in:12hr50min 

    1. Drain the soaked apricots and cut each half into 3-4 pieces.
    2. Melt butter in a pan and add onions. Cover and cook gently until soft. Add celery, apricots and walnuts.
    3. Cook for about another 4 minutes over a brisk heat, stirring continuously, then turn into a bowl to cool.
    4. When cool add breadcrumbs and parsley and season to taste.
    5. When ready to use put in greased ovenproof container and bake in oven for about 30 minutes until crisp and golden on top.

    Make ahead

    Can be made a few days ahead and kept in fridge until needed


    Don't stuff cavity of your turkey as this can cause the inside not to cook properly leading to food poisoning. Cook all stuffings separately in the oven towards the end of the cooking time of the bird.

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    Reviews in English (2)


    Fabulous, best stuffing ever!  -  24 Apr 2016


    This recipe has been a family favourite for more than 35 years. We often double the recipe so we have extra leftovers!  -  11 Oct 2015