Any-Roast Apricot & Pecan Stuffing Recipe

Any-Roast Apricot & Pecan Stuffing

Make now and freeze in batches - by Amy Sinclair

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Dried stuffing mixes have their place (who doesn’t like sage & onion?), but nothing matches fresh homemade stuffing. To make life easy, this makes four batches. One batch will make 12 stuffing balls or can be used to stuff roast pork or a 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.

Ingredients

50g/2oz butter

2 onions, halved and sliced

4 celery sticks, chopped

200g/7oz semi-dried apricots, halved

3 garlic cloves, chopped

140g/5oz pecans, roughly broken

1 tsp ground nutmeg

200g/7oz fresh breadcrumbs

500g pack pork mince

1 large egg

3 tbsp chopped soft thyme leaves small pack chopped parsley

Method

Melt the butter in a large pan, add the onions and celery, and cook briefly until it starts to soften. Stir in the apricots and garlic, and cook a few mins more. Finally, 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.

PER BATCH

71 kcals, protein 3g, carbs 5g, fat 4g, sat fat 1g, fibre 1g, sugar 2g, salt 0.2g

Amy Sinclair

Amy Sinclair is a former editor who loves all things food, cooking and eating - especially the eating! When she's not looking after her three children, you'll find her in the kitchen or busily hiding online shopping purchases from her husband.