Here’s an easy fruity stuffing for turkey that’s not too sweet – the apricots give it a lovely tang.
1 cup dried apricots
½ cup soft, pitted prunes
1 small onion, peeled and finely chopped
2 Tbsp butter
¼ cup pine nuts
1 tsp ground cinnamon
Grating of nutmeg
Freshly ground black pepper to taste
¼ tsp salt
½ tsp dried mint (optional)
Finely grated zest of 1 orange
1 tart apple (something like a Granny Smith), peeled and chopped
1 Soak the apricots and prunes in 1½ cups hot water for 30 minutes.
2 Put the onion in a medium frying pan (skillet) with the butter. Cook gently until soft and pale gold in colour. Add the pine nuts, cinnamon, nutmeg, black pepper and salt and mint if using, and cook for a further 2 minutes.
3 Meanwhile, strain apricots and prunes over a bowl, reserving soaking water. Chop finely and add to pan with the orange zest and diced apple and 3 tablespoons of reserved soaking water. Cook for 3-4 minutes, stirring occasionally, then remove from the heat and cool before using.
This is perfect for the smaller neck cavity of a turkey. If you want to serve it as an ‘out of the turkey’ accompaniment, add more of the reserved soaking water and cook until the apple is tender.