Any-roast apricot & pecan stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 batches
Skip to ingredients
- 50g butter
- 2 onionshalved and sliced
- 4 celerysticks, chopped
- 200g semi-dried apricothalved
- 3 garlic cloveschopped
- 140g pecanroughly 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
Nutrition: per batch
- kcal71
- fat4g
- saturates1g
- carbs5g
- sugars2g
- fibre1g
- protein3g
- salt0.2g
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.
