APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES
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.
Total Time 1 hours 20 minutes
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, FatContent 13.5 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.5 g protein, CarbohydrateContent 18.3 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 0.8 g salt, FiberContent 2 g fibre
APRICOT SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.—Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts Side Dishes
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.
Nutrition Facts : Calories 235 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 31g carbohydrate (29g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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