Any-roast apricot & pecan stuffing

Contains pork – recipe is for non-Muslims only
You can’t quite beat homemade stuffing- mix pork mince with fruit and nuts and freeze until you need it

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 71
  • fat 4g
  • saturates 1g
  • carbs 5g
  • sugars 2g
  • fibre 1g
  • protein 3g
  • salt 0.2g


  • 50g butter
  • 2 onion, halved and sliced
  • 4 celery sticks, chopped
  • 200g semi-dried apricot, halved
  • 3 garlic clove, chopped
  • 140g pecan, roughly broken
  • 1 tsp ground nutmeg
  • 200g fresh breadcrumb
  • 500g pack pork mince
  • 1 large egg
  • 3 tbsp chopped soft thyme leaf
  • small pack chopped parsley


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

  2. 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.

  3. 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.

  4. 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.

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