Christmas stuffing with apricots and pistachios

• olive oil↗2 tbsp
• unsalted butter70 g
• large onions3

  thinly sliced

• large garlic cloves↗3

  minced

• sourdough bread↗500 g loaf
• pistachios↗90 g

  coarsely chopped

• finely chopped sage2 tbsp

  plus a few whole leaves

• dried apricots↗100 g

  finely chopped

• large eggs↗5

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C with convection, gas 7). In a large skillet over medium heat melt 40 g unsalted butter and add 2 tbsp olive oil. Add the thinly sliced onion and sauté for 15–20 minutes until golden and caramelized. Add the minced garlic and cook for another 1 minute. Remove the skillet from the heat, transfer to a large bowl and let it cool slightly.

2. 2

   Pulse half a loaf of sourdough bread in a food processor to a fine crumb. Tear the remaining bread into small pieces. Add both types of bread to the bowl with the onions, stir in 90 g coarsely chopped pistachios, 2 tbsp finely chopped sage (plus a few whole leaves), 100 g finely chopped dried apricots and the beaten 5 large eggs. Season to taste. Transfer the mixture to a shallow pan measuring 30 × 20 cm, cover with plastic wrap and refrigerate for up to 24 hours. Bake for 20 minutes until the top is golden‑brown and crisp; after 10 minutes check and, if necessary, cover the pan with foil to prevent over‑browning.

3. 3

   In a skillet melt the remaining butter, add a few sage leaves and sauté until crisp. Before serving, drizzle the stuffing with the resulting sauce and sprinkle with the remaining pistachios.