Easy Apricot Stuffing

  • 180g dried apricots
  • 1⁄2 cup breadcrumbs
  • 1⁄2 cup cracker crumbs
  • 3⁄4 cup chopped celery
  • 2 tablespoons chopped parsley
  • 1⁄4 cup butter or margarine
  • 1⁄2 cup toasted slivered almonds
  • 1⁄2 cup apricot nectar
  • 1 egg
  • Salt, pepper and paprika, to taste

Chop apricots and combine with all other stuffing ingredients, adding melted butter last. Season to taste. Use as a stuffing for inside turkey, or bake separately in lined loaf pan at 175°C (350°F) for 30 to 40 minutes. FOR LARGER TURKEYS, PLEASE DOUBLE THE QUANTITIES

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Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Defrost in the refrigerator only, not on the bench.
  • If you cook poultry to eat later, refrigerate while hot.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.