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.