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Stuffing with dried fruit & nuts
Martha Collison's stuffing recipe combines a layer of stodgy pork mixed with tangy apricots, breadcrumbs and pistachios, topped with a crispy bacon, onion and sage crumb. It's perfect for the Christmas table.
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Ingredients
25g butter, plus extra for greasing
1 tbsp olive oil
1 large onion, finely chopped
200g Essential Waitrose British Bacon Smoked Lardons
2 clove/s garlic, finely chopped
250g fresh breadcrumbs
100g pistachio kernels, roughly chopped
1 tsp dried sage
450g sausagemeat (squeezed from sausages, or in a block)
1/2 x 20g pack sage, leaves only, finely chopped
100g dried apricots, roughly chopped
1 British Blacktail Free Range Medium Egg, beaten
Method
Preheat the oven to 200ºC, gas mark 6 and
grease a baking dish or roasting tin (about
26x20cm or 2.3L) with butter. Heat a frying
pan over a medium heat, add the oil, then cook
the onion gently for 10 minutes, stirring often,
until softened. Tip out onto a plate and reserve.
Return the pan to the heat up and add the
bacon lardons. Stir in the garlic once the fat
begins to run from the bacon and fry for
5-10 minutes, or until the bacon starts to crisp.
Stir in the reserved softened onions, then tip
½ the mixture into a large mixing bowl.
Add the butter to the remaining ½ in the
frying pan and cook over a medium heat until
melted. Add 100g breadcrumbs, 25g pistachios,
the sage and a generous amount of seasoning.
Cook for 1-2 minutes, or until the butter has
been absorbed and the breadcrumbs are
turning crispy, then set aside.
Add the sausagemeat to the bowl containing
the fried onions and bacon. Add the sage,
remaining breadcrumbs, pistachios, apricots
and egg. Season, then mix well, ensuring
everything is evenly combined.
Press the stuffing mixture into the prepared
dish or tin and press down to form an even
layer. Sprinkle the fried breadcrumb mixture
onto the top and use a spoon to spread it
out. Bake for 30-40 minutes, or until the
sausagemeat is cooked through, the juices run
clear with no pink meat and the top is crispy.
If it looks like it is browning too quickly, cover
with foil during the cooking time. Allow to
stand for a few minutes before cutting into
slices to serve.
Cook’s tip
Make the raw stuffing, cover and chill for up to 3 days, or freeze for up to 3 months. Defrost fully before baking, to keep the breadcrumbs crisp.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,781kJ/ 428kcals
Fat
27g
Saturated Fat
8.2g
Carbohydrates
25g
Sugars
8g
Fibre
5.1g
Protein
18g
Salt
1.4g
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