Best 2 Apricot Pistachio Stuffing Recipes

Tantalize your taste buds with our exceptional Apricot Pistachio Stuffing, a delectable symphony of flavors that will transform your holiday gatherings. This stuffing is a culinary masterpiece, featuring a harmonious blend of sweet dried apricots, crunchy pistachios, and aromatic herbs, all enveloped in a moist and savory breadcrumb base. Discover the secrets behind this irresistible stuffing, along with variations such as the Apricot Pistachio Quinoa Stuffing, the Apricot Pistachio Cornbread Stuffing, and the Apricot Pistachio Wild Rice Stuffing. Each recipe offers a unique twist on the classic, ensuring that you find the perfect stuffing to complement your holiday feast.

Here are our top 2 tried and tested recipes!

APRICOT & PISTACHIO STUFFING

Apricot & pistachio stuffing image

Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey

Provided by Esther Clark

Categories Side dish

Time 1h5m

Yield Serves 6-8

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
70g unsalted butter
3 large onions , finely sliced
3 large garlic cloves , crushed
500g loaf sourdough bread
90g pistachios , roughly chopped
2 tbsp finely chopped sage , plus a few whole leaves
100g dried apricots , finely chopped
5 large eggs , beaten

Steps:

Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.

Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium

APRICOT-PISTACHIO ROLLED PORK

Apricot-Pistachio Rolled Pork image

Get dinner rolling with pork loin that's wrapped around a sweet, crunchy apricot-pistachio filling and roasted to perfection.

Provided by Betty Crocker Kitchens

Categories Entree

Time 5h35m

Yield 12

Number Of Ingredients 12

Ingredients

1 single uncut boneless pork loin roast (4 lb)
1/2 cup chopped dried apricots
1/2 cup chopped pistachio nuts
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup apricot brandy or apricot nectar
1 tablespoon butter or margarine
1/4 cup coarsely crushed cracker crumbs
2 tablespoons chopped pistachio nuts
1/4 teaspoon garlic salt
1/4 cup apricot preserves

Steps:

To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
Toast the Pistachios: Toasting the pistachios will enhance their flavor and make them more fragrant. You can toast them in a pan over medium heat or in the oven at 350 degrees Fahrenheit for about 5-7 minutes.
Use Fresh Apricots: If you can, use fresh apricots for this recipe. They will have the best flavor and texture. If you can't find fresh apricots, you can use dried apricots, but be sure to soak them in hot water for about 15 minutes before using.
Season the Stuffing: Don't forget to season the stuffing with salt and pepper. This will help to enhance the flavors of the other ingredients.
Stuff the Turkey: Once the stuffing is cooked, stuff it into the turkey cavity. Be sure to pack the stuffing tightly so that it doesn't fall out during cooking.

Conclusion:

Apricot pistachio stuffing is a delicious and festive side dish that is perfect for Thanksgiving or Christmas dinner. The combination of sweet apricots, crunchy pistachios, and savory herbs makes this stuffing a real crowd-pleaser. If you are looking for a stuffing recipe that is both flavorful and impressive, this apricot pistachio stuffing is the perfect choice.