Name: Any-roast apricot & pecan stuffing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 4 batches
Ingredients: 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

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Any-roast apricot & pecan stuffing

Any-roast apricot & pecan stuffing

Sara Buenfeld

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Makes 4 batches

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 5 out of 5.3 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, November 2013

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A star rating of 5 out of 5.3 ratings

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