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Behind the Half Door Christmas Special: Crunchy Herb + Fruit Stuffing

Posted by Kady Oconnell on

Behind the Half Door Christmas Special: Crunchy Herb + Fruit Stuffing

We have a very special Christmas treat just for you! Kady and Biddy, authors of Behind the Half Door - Stories of Food and folk cookbook are giving us a sneak peak into the Christmas section of their new book. We hope you enjoy and you can find out more about this delicious hardback book here.


  • 300g sliced white bread (about 6–7 slices), torn into pieces
  • 200g Kerrygold Pure Salted butter, chopped
  • 1 medium onion, finely chopped
  • 3 green onions (scallions), trimmed and finely chopped
  • 2 large bulbs (heads) garlic, chopped
  • ½ cup (55g) chopped walnuts
  • ½ cup (75g) chopped dried apricots
  • 2 tablespoons finely chopped tarragon leaves
  • ½ cup finely chopped flat-leaf parsley leaves
  • 1 teaspoon finely chopped sage leaves
  • 1 tablespoon thyme leaves
  • 1 teaspoon dried thyme leaves
  • sea salt flakes, to taste
  • cracked black, white and pink pepper (optional), to taste
  • finely grated rind of 1 lemon
  • finely grated rind of 1 orange


Preheat oven to 180ºC (350ºF). Process the bread, in batches, into coarse crumbs.

Melt the butter in a large non-stick frying pan over medium heat. Add the onion, green onions and garlic and cook, stirring, for 5 minutes or until softened. Add the walnuts and apricots and cook, stirring, for 3 minutes or until just beginning to brown.

Add the breadcrumbs, herbs, salt, pepper and citrus rinds and toss to combine.

Transfer the mixture to a large roasting pan and roast for 30 minutes, stirring regularly, until crunchy and golden brown.

Kady has written and photographed cookery books for eminent chefs and clients all over the world and is obsessive in her search for new tastes. Co-author of Irish cookbook Behind the Half Door: Stories of Food and Folk, she lives and breathes food. Kady will be sharing a new recipe with us each week based on nutritional and tasty Irish flavours.