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Apricot, sausage, sage & almond stuffing

Apricot, sausage, sage & almond stuffing

Angela Hartnett likes to prepare this to the end of step 2 a few weeks early and freeze it. She then takes it out of the freezer the night before, and bakes as in the recipe.

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  • Serves8
  • CourseAccompaniment
  • Prepare15 mins
  • Cook55 mins
  • Total time1 hr 10 mins
  • Pluscooling and resting

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  • 20g salted butter, plus extra for greasing
  • 1 small onion, finely chopped
  • 2 clove/s garlic, crushed
  • Pinch dried chilli flakes
  • 600g sausagemeat
  • 100g dried apricots, chopped
  • 100g fresh white breadcrumbs
  • 50g Parmigiano Reggiano, finely grated
  • 50g blanched almonds, finely chopped
  • 25g pack flat leaf parsley, chopped
  • 20g pack sage, leaves picked and chopped


  1. Preheat the oven to 220ºC, gas mark 7. In a small frying pan, melt the butter over a medium heat, add the onion and garlic, season and cook until soft (about 7 minutes). Stir in the chilli and cook for a further 1 minute, tip into a bowl and set aside to cool.

  2. In a large bowl, combine the remaining ingredients. Season, add the cooled onion mixture, then mix to evenly combine. In the same frying pan, cook a small amount of stuffing, ensuring no pink meat remains, and taste it to check the seasoning. Lightly grease a length of foil, put the stuffing in the middle and roll into a sausage shape.

  3. Put on a baking tray and cook for 20-30 minutes until cooked through and no pink meat remains. Unwrap and cook for a further 10 minutes until golden. Rest for 10 minutes before slicing.


Typical values per serving when made using specific products in recipe


1,395kJ/ 334kcals



Saturated Fat












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