Any-roast apricot & pecan stuffing

Any-roast apricot & pecan stuffing

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 batches

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

  • Freezable
Nutrition: per batch
NutrientUnit
kcal71
fat4g
saturates1g
carbs5g
sugars2g
fibre1g
protein3g
salt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2013

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    Overall rating

    Rating: 5 out of 5.2 ratings

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