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Any-roast apricot & pecan stuffing

Any-roast apricot & pecan stuffing

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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


  • 50g butter
  • 2 onions , halved and sliced
  • 4 celery sticks, chopped
  • 200g semi-dried apricot , halved
  • 3 garlic cloves , 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


  • 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.

Recipe from Good Food magazine, November 2013

Goes well with


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A star rating of 5 out of 5.3 ratings

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