Apricot, Almond & Orange Stuffing

40g butter

1 large brown onion, finely chopped

150g ham, roughly chopped

6 cups breadcrumbs

1 orange, finely grated rind and 1/3 cup juice

200g large dried apricots, roughly chopped

1⁄2 cup natural almonds, roughly chopped

1 1⁄2 teaspoons ground cinnamon

2 eggs, beaten

Salt and freshly ground black pepper

Instructions

Melt butter in a large non stick frying pan over medium heat. Add onion and ham. Cook for 3 minutes or until onion is soft. Remove from heat. Cool.
Combine onion mixture, breadcrumbs, orange rind, orange juice, dried apricots, almonds, cinnamon, eggs, salt and pepper in a large bowl.

French Flavoured Stuffing

40g butter

3 large French shallots, finely chopped

250g rindless bacon, roughly chopped

200g button mushrooms, sliced

5 cups fresh white breadcrumbs

1⁄3 cup tarragon leaves, finely chopped

1⁄2 cup walnuts, roughly chopped

2 eggs, beaten

Salt and freshly ground black pepper

Instructions

Melt butter in a large non stick frying pan over medium heat. Add shallots, bacon and mushrooms. Cook, stirring often, for 4 minutes or until soft and golden. Remove from heat. Cool.
Combine shallot mixture, breadcrumbs, tarragon, walnuts, egg, salt and pepper in a large bowl.

Apricot & Pistachio Stuffing

140g (2 cups) breadcrumbs

180g (1 cup) Turkish apricots, chopped

1 x 80g pkt pistachio kernels, coarsely chopped

1/2 cup chopped fresh continental parsley

2 eggs