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Set in a private 700 acre estate of woodland, rivers and walks in the heart of Connemara Co. Galway

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Cranberry and Apricot Bread Stuffing

Wednesday, 29 November 2017
Cranberry and Apricot Bread Stuffing
Head Chef, Pete Durkan, has shared his recipe for a fruity and flavoursome stuffing, perfect for your turkey this Christmas.


  • 150g butter
  • 2 large onions, finely diced
  • 500g fresh white bread crumbs
  • Zest of 1 unwaxed lemon
  • 150g dried cranberry
  • 100g dried apricots, finely diced
  • 30g fresh flat leave parsley, finely chopped
  • 20g fresh chive, finely chopped
  • 1 sprig thyme, finely chopped


  1. Melt the butter over a low heat, and sweat off the diced onions in the butter with the thyme, until translucent and soft. 
  2. Add the cranberry and diced apricot, cook over low heat for 2 minutes
  3. Take off the heat and add the breadcrumbs, combine all together with spoon
  4. Leave to cool down, and add the remaining fresh herbs and lemon zest. Season with salt and pepper.
  5. Transfer to roasting dish, and cover with tinfoil. Bake in preheated oven at 180 c for 20 minutes, take off the foil for the last 5 minutes of cooking time to achieve a golden crust.