It simply isn’t Christmas without this stuffing. My mum has kept this recipe to herself for many years, and so now she’s finally shared it I’m putting it on the internet…. At least this way I won’t lose it! You can put this inside the poultry beast of your choice, but I usually cook it separately. Leftovers are particuarly delicious on sandwiches.
100g dried apricots chopped
The zest and 4 tbsp juice from an orange
2 tbsp brandy
3 rashers smoked back bacon, finely chopped
small onion finely chopped
2 stalks celery finely chopped
450g good quality herby sausage meat – (Lincolnshire/Cumberland is perfect)
2 slices brown bread, breadcrumbed
75-100g curly parsley, finely chopped (depends on taste, I dislike parsley so use much less!)
50g chopped walnuts
1. Put the chopped apricots in a small bowl with the orange juice and brandy, and leave to soak overnight. The stainless mixing bowls are great here because of their airtight lids. If you don’t have time to do that, you can put it in the microwave for 10 minutes on “defrost” to help reconstitute them.
2. Put frying pan medium head, add the bacon and fry for 3-4 minutes. Add onion and celery and fry until translucent then set aside to cool slightly. Mix in apricots, the grated zest of the orange, a grind of black pepper and small grating of nutmeg.
3. The mixture should be a bit wet, add the breadcrumbs, parsley, sausagemeat and walnuts to the bacon and combine well. Press into an oven dish and bake for 1hr
I added thin slices of orange in a wreath shape just for decoration – it’s entirely up to you if you want to do this! You could also make stuffing balls with it if that’s your tradition. I hope you love it as much as I do