Any-roast apricot & pecan stuffing

Name: Any-roast apricot & pecan stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 48
Cuisine: Global
Ingredients: 50 grams butter; 2 onions, halved and sliced; 4 celery sticks, chopped; 200 grams semi-dried apricot, halved; 3 garlic cloves, chopped; 140 grams pecan, roughly broken; 1 teaspoon ground nutmeg; 200 grams fresh breadcrumb; 500 grams pack pork mince; 1 large egg; 3 Tbsps chopped soft thyme leaf; 1 small pack chopped parsley

You can never have too many side dish recipes, so give Any-roast apricot & pecan stuffing a try. One serving contains 86 calories, 3g of protein, and 6g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 48. If you have semi-dried apricot, ground nutmeg, breadcrumb, and a few other ingredients on hand, you can make it. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Melt the butter in a large pan, add the onions and celery, and briefly cook until they start to soften. Stir in the apricots and garlic, and cook a few mins more.

Ingredients you will need

Apricot

Butter

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Add the pecans and nutmeg, and cook, stirring until the nuts are lightly toasted. Leave to cool.

Ingredients you will need

Nutmeg

Pecans

Nuts

Stir in the breadcrumbs, mince, egg and herbs with 1 tsp salt and lots of pepper, then divide the mixture into 4, pack into bags and freeze. Will keep for 3 months.

Ingredients you will need

Breadcrumbs

Pepper

Herbs

Ground Meat

Salt

Egg

One batch will make 12 stuffing balls or can be used to stuff roast pork or chicken. Two batches will fill a 1lb loaf tin, lined with streaky bacon that can be sliced, while 2 - 3 will stuff a medium-to-large turkey.

Ingredients you will need

Pork Roast

Stuffing

Whole Chicken

Whole Turkey

Bacon

Cook at 200C/180C/gas 6 for 30 mins if rolling into balls, 45 mins if cooking in a loaf tin, or use to stuff the neck of your favourite roast bird, cooking for the same time as indicated in the recipe.