Apricot stuffing balls are packed with fruity flavours and make a tasty vegetarian alternative to traditional stuffing.
They are quick and easy to make, are made using ingredients which you are likely to have in your kitchen, and can be prepared ahead of time for convenience.
This homemade stuffing makes a perfect side dish for a roast dinner whether you are preparing a regular Sunday roast or Christmas dinner. This stuffing recipe has been a regular part of our Christmas dinner menu for many years and can be served alongside other side dishes such as roast sprouts with pomegranate and hasselback carrots.
The quantities in this vegetarian stuffing recipe are sufficient to make around ten stuffing balls.
Stuffing ingredients
For this stuffing recipe you will need:
- 100g dried apricots - these add a rich fruity flavour to the stuffing. Fresh apricots are not suitable for this recipe.
- 100g mushrooms - any type of mushroom can be used.
- 1 onion - use a medium sized onion, either red, brown or white
- 75g fresh white breadcrumbs - these can easily be prepared by placing bread, either fresh or slightly stale, into a food processor and pulsing for a short time.
- Zest of 1 lemon - ideally use an organic unwaxed lemon or scrub the lemon before zesting in case it has been treated with chemicals.
- 1 teaspoon of mixed herbs - use either dried or fresh herbs, either shop bought mixed herbs, Herbes de Provence or you could mix your own.
- 1 Egg - the egg will bind the other stuffing ingredients.
- Salt and pepper - season to suit your own taste.
- Olive oil - use a dash of olive oil to cook the onion and mushrooms and to roast the stuffing balls.
How to prepare
Start by finely chopping the onion, and chop the mushrooms into small pieces.
Lightly cook the chopped onion and mushrooms in a little olive oil until soft.
Chop the apricots into small pieces.
Weigh the breadcrumbs into a large bowl, add the lemon zest and chopped apricots, the cooked onion and mushrooms, mixed herbs and a little salt and pepper and mix.
Add the egg and mix well
Divide the mixture into ten roughly equal portions and form into balls using your hands. You can cook the stuffing balls at this stage or they can be stored in the fridge for up to a couple of days before roasting.
How to cook the stuffing balls
Preheat the oven to 200oC, 400oF, gas mark 6.
Heat a little olive oil in a a roasting tin. Place the stuffing balls in the hot oil and roast at the top of the oven for around 20 minutes or until cooked, turning regularly so that they cook evenly.
Transfer the cooked stuffing balls into a heated serving dish. The mushroom stuffing balls are now ready to serve.
How to serve
- Apricot stuffing balls can be served either hot or cold.
- Serve as one of your side dishes to accompany a regular roast dinner or Christmas dinner alongside other dishes such as nut roast or vegetarian sausages.
- The cooked stuffing balls can also be sliced and used as a sandwich filling when cold.
How to store
The uncooked stuffing balls can be prepared in advance and stored in the fridge for a couple of days before cooking. They can also be frozen. Defrost before cooking.
Any cooked stuffing balls which haven't been eaten hot can be stored in the fridge until the next day or can be frozen. Defrost before reheating in the oven.
Tips
- Use fresh mushrooms for this stuffing. They have far more flavour and a much better texture than say tinned mushrooms.
- You should use dried apricots rather than fresh apricots. Fresh apricots contain too much water for this stuffing recipe.
- As an alternative to stuffing balls, the mixture could be packed into an oiled overproof dish and baked.
- Use fresh white breadcrumbs, not dried breadcrumbs. You can prepare your own fresh white breadcrumbs by placing white bread (without the crusts) in a food processor and pulsing for a short time.
Other recipe ideas for roast dinners
Apricot stuffing balls (vegetarian stuffing)
Ingredients
- 100 g mushrooms
- 100 g dried apricots
- 1 onion
- 75 g breadcrumbs
- 1 lemon zest
- 1 teaspoon mixed herbs
- 1 egg
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoon olive oil
Instructions
To prepare the stuffing balls
- Chop the mushrooms and finely chop the onion.
- Gently cook the mushrooms and onion in a little olive oil until soft.
- Cut the dried apricots into small pieces.
- Place the breadcrumbs in a bowl. Add the lemon zest, chopped apricots, the cooked onion and mushrooms, the herbs and seasoning and mix well.
- Add the egg and mix again.
- Divide the mixture into ten portions and form each into a ball by hand.
To cook the stuffing
- Preheat the oven to 200oC, 400oF, gas mark 6.
- Roast the vegetarian stuffing balls in hot oil in a roasting tin for around 20 minutes or until lightly golden, turning regularly so that they cook evenly.
Notes
- Apricot stuffing balls can be served either hot or cold.
- Serve as one of your side dishes to accompany a regular roast dinner or Christmas dinner alongside other dishes such as nut roast or vegetarian sausages.
- The cooked stuffing balls can also be sliced and used as a sandwich filling when cold.
- Use fresh mushrooms for this stuffing. They have far more flavour and a much better texture than say tinned mushrooms.
- You should use dried apricots rather than fresh apricots. Fresh apricots contain too much water for this stuffing recipe.
- As an alternative to stuffing balls, the mixture could be packed into an oiled overproof dish and baked.
- Use fresh white breadcrumbs, not dried breadcrumbs. You can prepare your own fresh white breadcrumbs by placing white bread (without the crusts) in a food processor and pulsing for a short time.
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