Any-Roast Apricot & Pecan Stuffing

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

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes 4 batches

Nutrition per serving

• Kcalories

  71

• Protein

  3g

• Carbs

  5g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 50g butter
• 2 onions, halved and sliced
• 4 celery sticks, chopped
• 200g semi-dried apricots, halved
• 3 garlic cloves, chopped
• 140g pecans, roughly broken
• 1 tsp ground nutmeg
• 200g fresh breadcrumbs
• 500g pack pork mince
• 1 large egg
• 3 tbsp chopped soft thyme leaves
• small pack chopped parsley

Directions

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.
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.
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.
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.

Categories: All Christmas