Pork and Apricot Stuffing
This is another tried and tested recipe that has come from many different variations I've experimented with over the years. The result is an easy to put together stuffing that comes out of the oven golden brown and soft to the touch every time. This is often difficult to achieve when the stuffing is actually placed inside of the bird and can result in a soggy mess.
The recipe features the classical flavours of sage, onion, breadcrumbs and sausage meat, but is livened up with the addition of fruit dried apricots, zingy lemon zest and warming nutmeg. This recipe paired perfectly with my overnight roast turkey recipe, but would work equally well with any roast poultry.
Perfect golden stuffing, every time!
Smoky pancetta is gently cooked with sage and butter.
Vegetables are then added and gently cooked until soft and golden.
Fine breadcrumbs soak up all of the wonderful flavours and give the stuffing its soft and spongy texture, while dried apricots add an unexpected fruity twist to a traditional dish.
Finally, rich pork sausage meat is added to the mix with zingy lemon zest and warming nutmeg and binded together with egg. This is the messy part!
Then everything is pressed into a casserole dish and baked until golden brown.
Pork and Apricot Stuffing
Recipe details
- 10-12 Servings
- Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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