Apricot, sausage, sage & almond stuffing

Name: Apricot, sausage, sage & almond stuffing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 20 g salted butter, plus extra for greasing; 1 small onion, finely chopped; 2 clove/s garlic, crushed; Pinch dried chilli flakes; 600 g sausagemeat; 100 g dried apricots, chopped; 100 g fresh white breadcrumbs; 50 g Parmigiano Reggiano, finely grated; 50 g blanched almonds, finely chopped; 25 g pack flat leaf parsley, chopped; 20 g pack sage, leaves picked and chopped

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

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.
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.
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.