Jamie drizzling honey on top of a fig tart

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Apricot & sausage stuffing
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Apricot & sausage stuffing

Sweet onions, fragrant sage & nutmeg

Apricot & sausage stuffing
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1 hr 20 mins plus cooling
Not Too Tricky

serves 10

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie: Keep Cooking at Christmas

Jamie: Keep Cooking at Christmas

By Jamie Oliver

Ingredients

2 onions

1 bunch of fresh sage (30g)

50g unsalted butter

olive oil

2 clementines

1 whole nutmeg

optional: 100g higher-welfare turkey livers

100g dried apricots

100ml Vin Santo

200g stale bread

400g higher-welfare sausage meat or pork mince

Top Tip

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.

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.

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