APRICOT, THYME AND HERB STUFFING


It’s festivals such as Thanksgiving that evoke nostalgic feelings, reminding me of my five years spent in America. Mac and cheese, green beans, turkey, sweet potato pie, washed down with prosecco, beer and anything else. Spent together watching sports, cooking a huge meal and being part of this American tradition made me feel the most American I have ever felt with a temporary visa.

For me, it is always the time to perfect the art of cooking turkey – the trial run before christmas and the opportunity to cook my legendary stuffing (legendary to my family). I first created this recipe around nine years ago whilst hosting my first Jew-ish Christmas ( Yes Jews  say have a get together on christmas day without actually religiously celebrating christmas) and due to popular demand I have cooked it ever since.

I think the sweetness of the dried apricots are the perfect dried fruit to match the herbs and red onions in this recipe. I normally use a medium sized lined loaf pan, but you can also use a disposable pan to avoid another thing to wash up at the end of a large meal.

So for those celebrating HAPPY THANKSGIVING y’all

APRICOT, THYME AND HERB STUFFING

INGREDIENTS

  • 2 red onions
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • 2 tbsp of dairy free butter
  • 6oz packet of dried apricots, sliced
  • 2 cup of orange juice
  • 1 orange, zested
  • 1 lemon, zested
  • 1 loaf of bread, crusts removed, cubed
  • Small handful of sage
  • Small handful of lemon thyme / thyme
  • Small handful of rosemary picked
  • ¼ pound of ground turkey
  • 1 carton of turkey broth
  • Salt and pepper

METHOD

  • Thinly slice the red onions and place in a sauté pan with a dash of olive oil and butter. Sprinkle with some sugar and allow to caramelize over 30-45 minutes. Season with salt and pepper. Keep a close eye making sure the onions don’t burn.
  • While the onions are caramelizing, soak the apricots in the orange juice to help plump then. If need be gently heat to help the apricots soak the liquid.
  • In a food processor blitz together the bread with the herbs until incorporated, but the bread still has texture.
  • When the onions are ready, place the apricots, herbed breadcrumbs, ground turkey and caramelized onions and citrus zest. Season with salt and pepper and mix well. Place into a bread baking tin, and gently pour in the turkey broth. Allow the broth to settle until the breadcrumbs have soaked up the liquid. If need be add more, but the mixture should feel a little spongy. Also add a little olive oil.
  • Bake in the oven on 375oF for 30 minutes, or until fully baked and slightly brown and golden on top.

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