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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.

Angela prepares this recipe for Nick Grimshaw and guest Florence Pugh on the Christmas-themed episode 15, season 4 of Dish, the Waitrose podcast. She serves it with a roast turkey with rosemary, thyme & lemon butter and all the trimmings: roast potatoes with confit garlic; Brussels sprouts with hazelnut pangrattato; spiced cranberry sauce; turkey gravy; orange & honey glazed carrots; and pear, Gorgonzola & red chicory salad – and then tiramisu for dessert! Nick pairs their festive meal with Fenaroli Pecorino Superiore white and Villa Antinori Toscana 2020 red wine – plus a bottle of Waitrose Champagne Blanc de Noirs, as it’s Christmas. 

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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.

And to drink...

Fenaroli Pecorino Superiore, an irresistible Italian white wine – exclusive to Waitrose – with a sea breeze aroma from vineyards close to the coast.

Villa Antinori Toscana 2020, a silky red from Antinori, the most historic Tuscan winemaker. 

Waitrose Champagne Blanc de Noirs, made with only Pinot Noir grapes, it boasts ripe fruit flavours and a biscuity character.



Typical values per serving when made using specific products in recipe


1,395kJ/ 334kcals



Saturated Fat












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