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Recipe Detail Page
Apricot and Black Forest Ham Stuffing
Holiday 2001
You can add or substitute dried cranberries or other dried fruits with apricots but if you do use less sage and add 1 tsp (5 mL) dried thyme.
Makes about 7 cups (1.75 L)
1/2 cup (125 mL) port, heated
1 cup (250 mL) apricots, chopped
1/4 cup (50 mL) butter
2 cups (500 mL) onions, chopped
2 cups (500 mL) chopped Black Forest ham
6 cups (1.5 L)stale bread, cubed
3 tbsp (45 mL) fresh sage, chopped
1/4 cup (50 mL) parsley, chopped
3/4 cup (175 mL) chicken stock or more to moisten
1 egg
Salt and freshly ground pepper
1. Pour port over apricots. Soak for 30 minutes.
2. Melt butter in a skillet on medium heat. Sauté onion for 3 minutes or until softened. In a bowl, combine cooked onion with ham, bread cubes, apricots, any remaining port, and herbs. Add enough chicken stock to moisten. Stir in egg. Season well with salt and pepper. Stuff into turkey.
3. Alternatively, place in buttered baking dish, cover with buttered foil and bake for 45 minutes or until cooked.
Makes about 7 cups (1.75 L)
