Christmas Apricot and Chestnut Stuffing

Ingredients

• 2½ cups water
• 2 large onions, coarsely chopped
• 4 sticks finely chopped celery
• 1¼ cups dried apricots, chopped
• ½ cup butter
• 1¾ cups frozen chestnuts, halved
• 2 cups white breadcrumbs
• Generous bunch fresh parsley, finely chopped
• 1 tbsp chopped thyme leaves
• Salt & pepper

Instructions

1. 1
   Preheat oven to 425 F. Butter a shallow ovenproof dish about 11x 10 inch in size with a 1 ½ quart capacity.
2. 2
   Measure the water into a pan, add onion, celery and chopped apricots, bring to the boil and boil for about 5 mins. Drain.
3. 3
   Measure breadcrumbs into a large bowl. Melt butter in a frying pan and pour half the butter onto the breadcrumbs. Stir to combine. Heat the remaining butter in the frying pan and fry the chestnuts over high heat until lightly browned. Tip into the bowl with the breadcrumbs and any excess butter in the pan.
4. 4
   Add onion, celery, and apricots to the bowl. Add parsley, thyme and season with salt and pepper.
5. 5
   Pour into a buttered, shallow ovenproof dish and bake in preheated oven for about 25-30 mins until crisp and hot right through.