01 October 2019

person  4-6 people
time 15 min  
temp 180°C


  • 80g butter, plus extra for greasing
  • 2 celery stalks, finely chopped
  • 2 apples, cored and finely chopped
  • 1 large onion, finely chopped
  • 1 tbsp fresh parsley, chopped
  • 1tbsp fresh thyme, chopped
  • ½ tbsp dried sage
  • Salt and black pepper
  • 200ml vegetable stock 
  • 500g breadcrumbs
  • 100g dried apricots, chopped
  • 50g dried cranberries
  • 100g walnuts, chestnuts or pecans, chopped


  1. Preheat the oven to 180°C/ 160°C fan/gas mark 4 and butter the bottom and sides of the Pyrex Asimetria rectangular roaster

  2. Melt the butter in a frying pan over a medium-high heat and cook the celery, apples and onion for five minutes until soft.
  3. Stir in the parsley, thyme, sage, salt and pepper
  4. Pour in the vegetable stock, scraping up any browned bits from the bottom with a wooden spoon. Remove the pan from the heat and leave to cool slightly.
  5. Combine the cooled mixture with the breadcrumbs, apricots, cranberries and nuts until moist. Stir in more stock if neeeded.
  6. Transfer the mixture to the Pyrex Roaster and bake for 30-35minutes until golden brown on top.

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