Apricot Walnut Stuffing

A tasty variation on the traditional Sage and Onion Stuffing.

This recipe is to stuff a size 16 organic Kipdale farm chicken; vegetarians can also use this recipe by rolling the stuffing into balls and frying or roasting them with potatoes or kumara.

2 cups gluten-free bread crumbs, from white bread is traditional if making your own 1 diced medium white onion 2 tsp cooking oil 1 clove garlic finely chopped 1/4 cup chopped sage 1/4 cup chopped parsley 2 eggs 1/3 cup chopped dried apricots 1/3 cup walnut pieces salt and pepper to taste

Fry the onion and garlic with the oil in a small pan until golden and leave to cool.

Place all ingredients in a food processor or blender and process until well combined; if you do not have an appliance to use just chop the herbs, apricots and walnuts as fine as you can and mix all together in a mixing bowl.

Stuff you fresh or well defrosted chicken.