Christmas Apricot & Chestnut Stuffing

A gluten-free version of Mary Berry's famous christmas stuffing recipe. This stuffing is cooked in a separate dish rather than inside the bird, so it becomes deliciously crisp.


600ml/1 pint Water

1 Large onion, coarsely chopped

225g/8oz Pre-soaked dried apricots, snipped into small pieces

225g/9oz Fresh gluten-free white breadcrumbs

75g/3oz Butter

225g/8oz Frozen chestnuts, thawed, roughly chopped

Generous bunch fresh parsley, chopped


Freshly ground black pepper


  • 30 mins prep, 30 mins cooking
  • Serves 6
  1. Preheat oven 200C/400F/Gas 6.

  2. Butter a shallow ovenproof dish.

  3. Measure the water into a pan; add the onion and apricot bring to the boil. Boil for about five minutes and drain.

  4. Put the breadcrumbs into a large bowl. Melt the butter in a pan and pour half of this onto the breadcrumbs. 

  5. Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned.

  6. Tip into the bowl with the breadcrumbs. Add the apricots, onion and parsley to the bowl. Season with salt and pepper.

  7. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.

  8. To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Re-heat in a hot oven (as above) for about 10-15 minutes.