Any-roast apricot & pecan stuffing

Any-roast apricot & pecan stuffing

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(1 ratings)

Prep: 20 mins Cook: 10 mins

Easy

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

  • Freezable

Nutrition: per batch

  • kcal71
  • fat4g
  • saturates1g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.2g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 200g semi-dried apricot, halved
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 3 garlic cloves, chopped
  • 140g pecan, roughly broken
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tsp ground nutmeg
  • 200g fresh breadcrumb
  • 500g pack pork mince
  • 1 large egg
  • 3 tbsp chopped soft thyme leaf
  • small pack chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
joners
18th Dec, 2013
My husband has made this in a loaf tin and in balls like in the magazine but how long should he cook it for and at what temperature?
goodfoodteam's picture
goodfoodteam
20th Dec, 2013
Hi there,At 200C/180C/gas 6, the balls will take around 30 mins and the loaf around 45 mins - if you've got your oven on at a different temperature for your roast, then adjust the times accordingly. The timing doesn't have to be exact, you just want to make sure the meat is cooked all the way through. Hope that helps!
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