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.

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.

5 out of 5 stars(4) Rate this recipe

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

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Ingredients

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

Method

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.