Whether you want to use the neck end of the turkey to stuff the ingredients, or you want to roll them into balls and roast them separately, this stuffing is the perfect combination of sweet and savoury, with extra flavour coming from the lardons. The apricots and flaked almonds really cut through the saltiness of the pork and add lovely balance.
Stuffing is just as good in the turkey, as it is baked separately. Some people prefer it a little crispier which you get if you make it separately, or you can use it in the turkey to give it a little added flavour. Whichever you choose, it still comes out tasting great - perfectly seasoned and a favourite addition to your Christmas table. It goes great with the rest of your Christmas menu - check out our collection if you need some inspiration.
This is a tried and tested stuffing recipe and serves 6-8 people, which is ideal for Christmas day. If you're cooking for an even bigger crowd, then you can easily up the ingredients and make more. Plus, if you have any left over, then it's even better enjoyed on Boxing Day.
HOW TO MAKE BACON AND APRICOT STUFFING
- 35g butter
- 1 onion, diced
- 200g smoked bacon lardons
- 8 dried apricots, chopped
- 50g toasted flaked almonds
- 1 small bunch of parsley, chopped
- Small bunch of thyme, chopped
- 1 small bunch of sage, chopped
- 450g free-range pork sausage meat
- 1 egg, beaten
Melt the butter in a frying pan and gently cook the onion and lardons for a few minutes, then take off the heat and leave to cool. Mix with the remaining ingredients and season.
If cooking separately, roll into balls the size of a golf ball, and leave in the fridge for1 hour or overnight. Or you can freeze them at this stage. They will take 20 minutes to cook in the oven with the turkey.
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