So I said I would post the Christmas stuffing recipe and here it is. I was really impressed with this, it was so delicious that I was munching it from the spoon. Cannot wait to stuff the Turkey this Christmas. It feels great knowing that the chestnuts only came from as far away as the neighbours tree.

Chestnut and Apricot Stuffing

• 600ml/1 pint water
• 1 large onion, coarsely chopped
• 225g/8oz pre-soaked dried apricots, snipped into small pieces
• 225g/9oz fresh white breadcrumbs
• 75g/3oz butter
• 225g/8oz frozen chestnuts, thawed, roughly chopped
• generous bunch fresh parsley, chopped
• salt
• freshly ground black pepper

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.
4. Boil for about five minutes and drain.
5. Put the breadcrumbs into a large bowl.
6. Melt the butter in a pan and pour half of this onto the breadcrumbs.
7. Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned.
8. Tip into the bowl with the breadcrumbs.
9. Add the apricots, onion and parsley to the bowl.
10. Season with salt and pepper.
11. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.
12. To freeze: cool and cover the dish with foil, freeze until Christmas Eve.
13. To thaw: take out the night before using and thaw overnight. Re-crispen in a hot oven (as above) for about 10-15 minutes.

 In the freezer waiting.

 Also this recipe is veggie so would make a great side dish for a vegetarian Christmas.