Apricot & Chestnut Stuffing

This stuffing is really delicious, easy and compliments a range of dishes. Makes the perfect filling for our Turkey-less roast or alongside any Christmas centrepiece 🙂

This recipe has been taken straight from our Deliciously Vegan Christmas Guide: Over 25 recipes including starters, mains, desserts, cheese, truffels and cocktails… only £2!

Gluten free
Wheat free

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Total time





  • sides-light-meals-and-salads




  • 1 large onion, finely diced
  • 1 clove garlic, finely chopped
  • 225g dried apricots, snipped into small pieces
  • 225g breadcrumbs (use GF if necessary)
  • 75g vegan butter (our favourite is Naturli), spread or odourless coconut oil
  • 225g vacuum-packed or frozed chestnuts (defrosted), roughly chopped or briefly blitzed in a food processor
  • 600ml vegan stock
  • Medium bunch fresh parsley, roughly chopped or briefly blitz in blender or food processor
  • Salt and black pepper, to taste


  1. Preheat the oven to 200ºC (fan)/400º/Gas Mark 6.
  2. In a small frying pan lightly fry the onion until soft. Add the garlic and fry for a further minute. Add half the butter and the chestnuts and fry for a further 5-10 minutes, stirring frequently.
  3. In a medium-sized saucepan add the apricots and 600ml stock. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain.
  4. Place the breadcrumbs into a large bowl. Melt the remaining butter in a frying pan and pour this onto the breadcrumbs.
  5. Mix together the the apricots, onion, garlic, chestnuts and parsley. Season with salt and pepper, try the mixture and add more if necessary.
  6. Turn into the greased ovenproof dish and bake in the oven for about 25-30 minutes until crisp and hot.

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