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)

Instructions:

Stuff bird or cook separately according to taste.

Thanks to Lorna for Contributing this recipe!

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