Apricot & sausage stuffing

Name: Apricot & sausage stuffing
Total time: 1 h 20 min
Yield: 10 as a side
Ingredients: 2 onions; 1 bunch of fresh sage (30g); 50 g unsalted butter; olive oil; 2 clementines; 1 whole nutmeg; 100 g higher-welfare turkey livers optional; 100 g dried apricots; 100 ml Vin Santo; 200 g stale bread; 400 g higher-welfare sausage meat or pork mince

Sweet onions, fragrant sage & nutmeg

“There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat. ”

Serves 10 as a side

Cooks In1 hour 20 minutes plus cooling

DifficultyNot too tricky

Christmas Sausage Fruit

Nutrition per serving

Calories 250 13%
Fat 13.5g 19%
Saturates 5.5g 28%
Sugars 7.5g 8%
Salt 0.8g 13%
Protein 12.5g 25%
Carbs 18.3g 7%
Fibre 2g -

Of an adult's reference intake

Jamie: Keep Cooking at Christmas

By Jamie Oliver

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Ingredients

2 onions
1 bunch of fresh sage , (30g)
50 g unsalted butter
olive oil
2 clementines
1 whole nutmeg
100 g higher-welfare turkey livers , optional
100 g dried apricots
100 ml Vin Santo
200 g stale bread
400 g higher-welfare sausage meat or pork mince

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Jamie: Keep Cooking at Christmas

By Jamie Oliver

Tap For Ingredients

Method

Peel and roughly chop the onions, wash the sage leaves in warm water.
Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.