Save to your scrapbook
Sage, apricot & pistachio stuffing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Bejewelled with sweet and sour apricots plus emerald chunks of pistachio, this stuffing works wonders with the rich meat of the goose. Make it on Christmas Eve if you like and simply bake on the day.
Serves: 6 - 8
200g No.1 Beech Smoked Bacon Lardons
1 onion, finely chopped
20g pack sage, 8 leaves whole, rest finely chopped
4 cloves garlic, crushed
1. Preheat the oven to 190ºC, gas mark 6. Set a large frying pan over a medium heat; add the lardons. Cook for 5-6 minutes until starting to render; add the onion. Cook for 10 minutes until soft. Add the chopped sage and garlic; cook for 2-3 minutes. Increase the heat to high, add the brandy and cook until reduced by half. Turn off the heat; allow to cool completely. Meanwhile, combine the breadcrumbs and milk in a large bowl. Soak for 10 minutes.
2. Add the sausagemeat and lardon mixture to the breadcrumbs. Add the nuts, apricots, parsley and spices. Mix until fully combined. Grease an ovenproof dish (about 20cm x 25cm) with 1/2 tbsp oil. Add the stuffing; pat into the dish. Drizzle with the remaining oil; bake for 45 minutes, topping with the whole sage leaves after 20 minutes, until cooked and golden with no pink meat remaining.
Typical values per serving:
Per serving (for 6)
This recipe was first published in Tue Nov 09 11:44:00 GMT 2021.
Average user rating