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Cranberry and apricot stuffing

Name: Cranberry and apricot stuffing
Prep time: 20 min
Total time: 20 min
Yield: Makes 24 stuffing balls
Cuisine: British recipes
Ingredients: 50g butter, plus extra for greasing; 1 medium onion, finely chopped; 1 celery stick, finely chopped; 150g fresh white breadcrumbs; Grated zest of 1 small lemon; 400g good-quality pork sausagemeat or pork sausages, skins removed; 100g fresh cranberries; 100g dried apricots, finely chopped; Large handful fresh flatleaf parsley, chopped; 8 fresh sage sprigs, finely chopped; 1 medium free-range egg, lightly beaten

Published: 31 Dec 08
Updated: 18 Mar 24

You can make this stuffing recipe in advance and freeze the balls until you’re ready to use them. Makes enough for a crowd – around 24 balls in total.

Easy
January 2009

Test kitchen approved

Makes 24 stuffing balls
Takes 20 minutes to make and 35-40 minutes to cook

You can make this stuffing recipe in advance and freeze the balls until you’re ready to use them. Makes enough for a crowd – around 24 balls in total.

Freezable

Nutrition: per serving

Calories: 104kcals
Fat: 6.4g (2.7g saturated)
Protein: 3.4g
Carbohydrates: 8.9g (2.7g sugars)
Salt: 0.5g

Per stuffing ball

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Ingredients

50g butter, plus extra for greasing
1 medium onion, finely chopped
1 celery stick, finely chopped
150g fresh white breadcrumbs
Grated zest of 1 small lemon
400g good-quality pork sausagemeat or pork sausages, skins removed
100g fresh cranberries
100g dried apricots, finely chopped
Large handful fresh flatleaf parsley, chopped
8 fresh sage sprigs, finely chopped
1 medium free-range egg, lightly beaten

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Method

Melt the butter in a saucepan over a medium heat. Add the onion and celery and cook for 5-8 minutes or until softened. Remove from the heat and tip into a mixing bowl and leave to cool.
Add the remaining ingredients and season to taste. Mix well, you may find it easier to get your hands in so you can mix everything together. Roll into balls and lay on a baking tray lined with baking paper. Cover with cling film and freeze for a couple of hours until firm, then pop into freezer bags. Label and freeze for up to 1 month.
To cook, preheat the oven to 200°C/fan180°C/gas 6. Tip the frozen balls onto a greased baking tray and cook for 25-30 minutes or until golden and cooked through.

Recipe from January 2009 Issue

Nutrition

Per stuffing ball

Nutrition: per serving

Calories: 104kcals
Fat: 6.4g (2.7g saturated)
Protein: 3.4g
Carbohydrates: 8.9g (2.7g sugars)
Salt: 0.5g

delicious. tips

This recipe would also work well with dried cranberries instead of fresh, and try swapping the apricots for dried prunes.
If you want to use the stuffing mixture for the inside of the turkey, make sure you defrost the mixture thoroughly before using. Defrost completely overnight in the fridge.