Apricot Stuffing



  • 1 sprig of fresh sage , leaves.
  • 6 strips of pancetta or thinly sliced streaky bacon. 
  • 2 Garlic cloves.
  • 1 medium red onions.
  • 2 big handful breadcrumbs 
  • 1 handful dried apricots 
  • 300 g sausage meat.
  • Zest of 1 lemon 
  • 1 pinch grated nutmeg 
  • 1 large free-range egg 
  •  salt 
  • freshly ground black pepper 
  • 12 sprigs of fresh rosemary.


  1. Heat a saucepan until medium hot and add a splash of the olive oil, the sage leaves and the pancetta or bacon strips. Peel and chop 2 garlic cloves and 1 onion.
  2. Add the garlic, onion to the saucepan and fry everything gently until soft and golden brown.
  3. Take the pan off the heat, add the breadcrumbs and, while the mix is cooling down, chop the apricots roughly and stir them in.
  4. When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of salt and pepper, and mix everything together really well.
  5. Use to stuff one of our delicious turkeys or cook in a seperate tin and serve.


When we made this at Christmas we added 200g more of sausage meat, another handful of breadcrumbs and the zest of one orange.
— Susan & Sarah