STUFFING: PINE NUT, BACON & APRICOT

Use Cypressa Pine Kernels to add to your festive stuffing over Christmas! (Note: generic poultry photo) The pine kernels can be found here LIST OF INGREDIENTS 1 box Stuffing Mix 100g Cypressa Pine Nuts 70g Dried Apricots- chopped 3tbsp roughly chopped coriander 3-4 rashers of streaky bacon - chopped METHOD Lightly toast the pine nuts and fry the bacon separately. Add all the ingredients to your prepared stuffing mix and stuff your Christmas bird! Alternatively, roll the stuffing into balls and bake for 25-30mins (180°C) to add to your roast dinner.

For more information on STUFFING: PINE NUT, BACON & APRICOT talk to Katsouris Brothers Ltd (Cypressa)