- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 celery sticks, chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 200g semi-dried apricot, halved
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 3 garlic clove, chopped
- 140g pecan, roughly broken
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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.