Apricot & sausage stuffing

Sweet onions, fragrant sage & nutmeg

Apricot & sausage stuffing

Apricot & sausage stuffing

Serves 10 as a side
Cooks In1 hour 20 minutes plus cooling
DifficultyNot too tricky
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
Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver
Tap For Method

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
Tap For Method
Jamie: Keep Cooking at Christmas
Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver
Tap For Ingredients

Method

  1. Peel and roughly chop the onions, wash the sage leaves in warm water.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Tips

GET AHEAD: You can make this in advance up to the stage where it’s ready to bake, then cover and leave in the fridge overnight.

Jamie: Keep Cooking at Christmas
Recipe From

Jamie: Keep Cooking at Christmas

By Jamie Oliver