Any-roast apricot & pecan stuffing
Contains pork – recipe is for non-Muslims only
You can’t quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it
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Prep:20 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 71
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fat 4g
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saturates 1g
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carbs 5g
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sugars 2g
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fibre 1g
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protein 3g
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salt 0.2g
Ingredients
- 50g butter
- 2 onion, halved and sliced
- 4 celery sticks, chopped
- 200g semi-dried apricot, halved
- 3 garlic clove, chopped
- 140g pecan, roughly broken
- 1 tsp ground nutmeg
- 200g fresh breadcrumb
- 500g pack pork mince
- 1 large egg
- 3 tbsp chopped soft thyme leaf
- small pack chopped parsley
Method
Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more. Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.
Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.
One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.
Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.
