Any-roast apricot & pecan stuffing

Any-roast apricot & pecan stuffing

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Cooking time

Prep: 20 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 4 batches

You can't quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per batch

kcalories
71
protein
3g
carbs
5g
fat
4g
saturates
1g
fibre
1g
sugar
2g
salt
0.2g

Ingredients

  • 50g butter
  • 2 onions, halved and sliced
  • 4 celery sticks, chopped
  • 200g semi-dried apricots, halved
  • 3 garlic cloves, chopped
  • 140g pecans, roughly broken
  • 1 tsp ground nutmeg
  • 200g fresh breadcrumbs
  • 500g pack pork mince
  • 1 large egg
  • 3 tbsp chopped soft thyme leaves
  • small pack chopped parsley

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, November 2013

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