Turkey Stuffing with Apricot and Sage

An overhead shot of a table set in 360 Restaurant filled with turkey, stuffing, cranberry compote, salad, soup, potatoes and wine bottles


13-15 cups / 850 gm bread diced (we like to use a heavier bread, so it soaks up more juice)
1 cup / 227 gm diced celery
1 cup / 227 gm diced onion
1 ½ cups / 340 gm butter
To taste sea salt
To taste freshly ground black pepper
1 tsp / 4.5 gm dried sage
1 tsp / 4.5 gm dried savoury
½ cup / 113 gm diced dried apricots (pre-soaked in hot water to soften)
2 cups / 473 ml chicken stock
2 large eggs


In a frying pan, sweat the onion and celery in the butter on medium-low heat for 10-12 minutes, or until the onion and celery are tender.

Place the bread cubes in a large bowl. Pour the butter, onion, and celery mixture over the breadcrumbs and mix. Add all the remaining ingredients and mix well.

Butter a 2-quart / 8’’- 9 ‘’ casserole dish. Put the stuffing in the prepared pan. Bake at 180 C / 350 F for 30-35 minutes or until golden brown.

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Recipe Overview