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Apricot, Chestnut and Raisin Stuffing
Blend:
- 6 oz (175g) uncooked, dried apricots
- 1 lb (450 g) unsweetened chestnut puree with
- 6 oz (175 g) chopped hazelnuts
- 3 oz (75g) seedless raisins
- 2 tbs. chopped parsley
- 2 oz (50g) melted butter and seasoning (S&P)
Directions:
Stuff bird or cook separately according to taste.
Thanks to Lorna for Contributing this recipe!
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