Cranberry and Apricot Stuffing


Cranberry and Apricot Stuffing


50g butter

1 chopped onion

1 chopped celery stick

150g breadcrumbs

Grated zest of 1 small lemon

400g pork sausage meat

100g cranberries

100g dried apricots

Large handful chopped fresh parsley

8 fresh sage sprigs 

1 medium egg


Preheat the oven to 200°C/fan180°C/gas 6. 

Melt the butter in a saucepan. Add the onion and celery and cook for 5 minutes. Remove from the heat and into a mixing bowl, leave to cool.

Add the remaining ingredients to the mixing bowl and mix well.

Roll into balls and place on a lined baking tray. Cover the balls and freeze for a couple of hours until firm.

Place in the oven to cook for 25-30 minutes or until golden and cooked through.

Products Used 

Master Class Non-Stick Heavy Duty 18cm Saucepan 

Master Class Acero Stainless Steel 9cm (3.5") Paring Knife 

Colourworks Medium Red Melamine Two Tone Mixing Bowl 

Colourworks Silicone Mixing Spoon 

Master Class Non-Stick 35cm x 25cm Baking Tray