Cranberry and apricot stuffing

  • for lots of people
  • Takes 20 minutes to make and 35-40 minutes to cook
This is a clever, handy way to cook and serve stuffing.

Nutritional info per serving

Per stuffing ball: 104kcals, 6.4g fat (2.7g saturated), 3.4g protein, 8.9g carbs, 2.7g sugar, 0.5g salt

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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


1. 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.

2. 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.

3. 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.

  • 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. This recipe would also work deliciously well with dried cranberries instead of fresh, and try swapping the apricots for dried prunes.

From January 2009

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