Best Apricot Sausagemeat Stuffing Recipes
APRICOT & SAUSAGE STUFFING
There's absolutely nothing wrong with using a packet stuffing, but I promise you won't regret making your own. This combo is such a good one - the sweetness of the apricots pairs beautifully with the sausage meat.
Provided by Jamie Oliver
Categories Christmas Sausage Fruit
Time 1h20m
Yield 10 as a side
Number Of Ingredients 11
Steps:
- Peel and roughly chop the onions, wash the sage leaves in warm water.
- Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
- Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time's up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
- Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
- Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
- Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.
Nutrition Facts : Calories 250 calories, Fat 13.5 g fat, SaturatedFat 5.5 g saturated fat, Protein 12.5 g protein, Carbohydrate 18.3 g carbohydrate, Sugar 7.5 g sugar, Sodium 0.8 g salt, Fiber 2 g fibre
CLASSIC SAUSAGE STUFFING
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
BUTTERED PECAN, CRANBERRY AND APRICOT SAUSAGE STUFFING LOAF
A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf.
Provided by French Tart
Categories Pork
Time 1h10m
Yield 1 Stuffing Loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- For the topping: butter a 1kg (2 lb) loaf tin and line the base with greaseproof paper. Lay the four pecan halves and the bay leaves alternately in a line along the bottom of the tin. Preheat the oven to 190C/375F/gas 5.
- For the stuffing: heat 50g of the butter for the stuffing in a large frying pan with the oil until the butter has melted. Add the onions and fry for 8-10 minutes until softened and starting to turn golden, stirring occasionally. Stir in the ground coriander and the rest of the butter and fry for another 3-4 minutes to soften and to caramelise the onions a bit more. Tip in the nuts and stir them around until they start to look toasty.
- Remove the pan from the heat and mix in the breadcrumbs, sausage meat, apricots, cranberries, orange zest, sage leaves, egg and some salt and pepper to season. When combined, spoon the stuffing into the tin and pack it down lightly. Cover with a piece of buttered greaseproof paper.
- Bake for 30 minutes, then remove the paper and bake for another 5 to 10 minutes. Remove from the oven and leave to stand for a few minutes.
- Discard the paper, loosen the sides with a round-bladed knife and turn out the stuffing so the pecans and bay leaves are on the top. Slice to serve.
Nutrition Facts : Calories 276, Fat 21, SaturatedFat 7.9, Cholesterol 61.7, Sodium 267.9, Carbohydrate 17.9, Fiber 2.6, Sugar 8.3, Protein 5.8
APRICOT AND SAUSAGE CORNBREAD STUFFING
Use a cornbread mix (following the directions on the box) as the base for this apricot and sausage stuffing. As a general rule, you will need 3/4 cup of stuffing for every pound of turkey.
Provided by maggie
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Melt 1/2 cup of butter in a large skillet over medium heat. Add onion and celery; saute until vegetables are tender, about 10 minutes. Stir in apricots and cook for 2 minutes more. Stir in sausage, pecans, and parsley. Remove from heat.
- Melt remaining butter in a small saucepan over medium-low heat.
- Pour crumbled cornbread into a large mixing bowl; add sausage mixture. Stir in melted butter until stuffing feels moist. Let cool to room temperature before using.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 13.3 g, Cholesterol 39.9 mg, Fat 18 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 318.9 mg, Sugar 3.8 g
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Choosing the right apricots
The type of dried apricots you use in your apricot sausagemeat stuffing recipe can make a huge difference in the overall taste. Selecting the right type of apricots that are moist and flavorful is key to a delicious stuffing. Ideally, you should opt for organic dried apricots that are free from preservatives and sulfites. The organic apricots are more expensive than the conventional ones, but they are worth the investment as they have a natural sweet flavor and soft texture. If you don't find organic apricots, go for the ones labeled as "natural" as they also have lesser chemicals compared to the conventional dried apricots.The sausage meat
It is important to use high-quality sausagemeat in your recipe. Choose ground pork that is fresh and has a higher percentage of fat content. The fat in the pork will help the meat to retain moisture, making it juicy and tender. You can also use other meats such as turkey or chicken, but pork sausage meat tends to have a better taste when combined with apricots. Remember to season the sausagemeat well with salt, pepper, and any other spices of your choice.Bread selection
In making an apricot sausagemeat stuffing, you need to use bread cubes, which give it its unique texture. However, choosing the right type of bread for stuffing can be a daunting task. Sourdough or French loaves are perfect as they have a high moisture content and sturdy texture, which can withstand the moisture from the stuffing. Avoid using bread that is soft or has a cake-like texture, as it can turn mushy when mixed with the other ingredients. Ensure that the bread is cut into small cubes and is dry, which will help the stuffing soak up the savory flavor. Additionally, you can use a combination of white and whole wheat bread for extra flavor and texture.Fruits and nuts
Apart from apricots, you can also add other fruits and nuts to the stuffing to create a more complex flavor profile. Dried cranberries, cherries, raisins, or figs are great options that complement the apricots' sweetness. You can also add almonds, pecans, or walnuts to give the stuffing a crunchy texture. Remember to chop the fruits and nuts into small pieces to ensure they mix well with the other ingredients.Mixing the ingredients
When mixing the ingredients for the stuffing, ensure that they are well balanced. The amount of bread, sausage meat, and apricots should be equal for you to achieve the perfect stuffing texture. Start by sautéing the sausagemeat in a pan to brown it and cook out any excess fat. Then add the chopped fruits, nuts, and dried apricots to the pan and stir for a few minutes before transferring the ingredients to a large mixing bowl. Add the bread cubes to the bowl and mix well. Finally, add the chicken broth or stock to the mixture and give it a final stir.Baking the stuffing
Baking the stuffing to perfection is crucial in ensuring that it is not too dry or too wet. Preheat the oven to 350°F and transfer the stuffing mixture to a baking dish. You can also stuff the mixture into your turkey cavity for the traditional Thanksgiving meal. Remember to cover the dish with aluminum foil to prevent the stuffing from drying out. Bake the dish for 45 minutes, then remove the foil and continue to bake for another 15-20 minutes until the top is golden brown and crispy.Serving the stuffing
After removing the apricot sausagemeat stuffing from the oven, let it cool for a few minutes before serving. Garnish it with fresh herbs such as rosemary, sage, or thyme, and serve it alongside your main dish.Cooking Tips
Here are additional tips that will help you prepare the best apricot sausagemeat stuffing:- Ensure that all the ingredients are at room temperature before mixing them. This helps them blend better and cook evenly.
- Make the stuffing a day ahead and store it in the fridge. The flavors will blend together, and the stuffing will be more flavorful when you bake it.
- If you like your stuffing extra moist, add more chicken broth or stock to the mixture.
- Avoid overmixing the stuffing as it can make it too compact and heavy. Lightly toss the ingredients so that everything is evenly distributed.