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  1. Home
  2. christmas stuffing

Any-Roast Apricot & Pecan Stuffing

Make now and freeze in batches - by Amy Sinclair
  • 28 Mar 2019
Any-Roast Apricot & Pecan Stuffing
Prep: 20 Minutes - Cook: 10 Minutes - Easy - Serves 4 batches
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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

  1. 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.

  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. 

PER BATCH 

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

  • christmas stuffing
  • roast dinner recipe
Amy Sinclair
Amy Sinclair
Amy Sinclair is the editor of New Idea Food. She is a former weekly magazine 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.

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