Special stuffings

Pork, chestnut & apricot stuffing

A classic combo with a fruity flavour. MAKES ENOUGH TO STUFF A TURKEY, PLUS 20 BALLS PREP 30min COOK about 45min

• 50g (2oz) butter

• 1 large onion, finely chopped

• 2 celery sticks, finely chopped

• 450g (1lb) quality sausagemeat

• 75g (3oz) ready-to-eat dried apricots, finely chopped

• Finely grated zest 1 orange

• Large handful flat-leafed parsley, finely chopped

• 1 medium egg

• 150g (5oz) fresh white breadcrumbs

• 200g pack whole cooked chestnuts, roughly chopped

• 10 streaky bacon rashers

1 Melt butter in a pan and gently cook the onion and celery for 10min or until soft. Empty into a bowl. Set aside to cool.

2 Add the sausagemeat, apricots, orange zest, parsley, egg, breadcrumbs, chestnuts and seasoning. Mix to combine. Set aside ½ the stuffing for the turkey.

3 Preheat oven to 200°C (180°C fan) mark 6. Divide the remaining stuffing into 20 equal pieces and roll each into a ball. Stretch each bacon rasher along a board with the back of a knife, then cut in half widthways and wrap around a stuffing ball. Put seam-side down on a non-stick baking tray.

4 Cook in the oven for 30-35min until cooked through.

GET AHEAD Prepare to end of step

2 up to a day ahead. Divide the stuffing equally between 2 sealable containers and chill (alternatively, stuff the turkey with the requisite amount of stuffing). Complete step 3 with ½ the stuffing mixture up to 5hr ahead. Cover and chill. Complete recipe to serve.

COOK’S TIP If you aren’t planning on using this stuffing to fill the turkey, you can halve the amount to just make balls. PER STUFFING BALL: CALS 86; FAT 5G; SAT FAT 2G; CARBS 7G