Go Back
–+ servings
Apricot and sausage meat stuffing in a dish.
Print Pin
5 from 5 votes

Simple Apricot Stuffing Recipe

This simple apricot stuffing recipe is a festive favourite – sweet, savoury, and perfect alongside Christmas turkey, honey roast gammon, roast pork, or roast chicken.
Course Side Dish
Cuisine British
Prep Time 8 minutes
Cook Time 35 minutes
Total Time 43 minutes
Servings 6
Calories 344kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

Metric - US Customary
  • 25 g Butter unsalted
  • 1 Onion small onion or shallot, finely chopped
  • 400 g Sausage Meat
  • 150 g Dried Apricots finely chopped
  • 1 Apple grated
  • 50 g Breadcrumbs
  • ¼ teaspoon Nutmeg freshly grated
  • ½ teaspoon Salt

Instructions

  • Preheat the oven to 180°C (160 °fan/ 350 °F/ Gas 4) and butter a 1 litre baking dish.
  • Melt the butter in a small frying pan and gently cook the chopped onion for 5 minutes until soft. Allow to cool for 5 minutes and then spoon into a large mixing bowl.
    25 g Butter, 1 Onion
  • Place all of the other ingredients into the bowl and mix together with a wooden spoon. You may want to get your hands in there too!
    400 g Sausage Meat, 150 g Dried Apricots, 1 Apple, 50 g Breadcrumbs, ¼ teaspoon Nutmeg, ½ teaspoon Salt
  • Press the stuffing into the buttered baking dish.
  • Bake for 35 - 40 minutes until golden brown in colour.

Notes

Variations:
  • Give the stuffing a festive flavour boost with the addition of dried cranberries, crumbled chestnuts, and clementine zest (or lemon zest). You could also add chopped fresh herbs such as sage or parsley, and chopped nuts such as hazelnuts.
  • Finely chop two cloves of garlic and cook them with the onions.
  • Instead of baking the stuffing in one big dish, you could roll it into stuffing balls. Did you know you can also cook stuffing balls in your air fryer?
  • The apricot stuffing also makes a fantastic filling for air fryer sausage rolls!
 
Storage:
Make Ahead - The stuffing can be made up to the point of baking and stored in the fridge for up to 3 days. It's a great make-ahead recipe for Christmas!
Store - Leftover stuffing can be stored in the fridge for 3-4 days in an airtight container. It's delicious in sandwiches with cold meats and cranberry sauce. You can also reheat it in the microwave.
Freeze - The stuffing is also freezer friendly. You can either freeze the stuffing baked or unbaked. If freezing unbaked, defrost in the fridge overnight, and then cook as directed.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 344kcal | Carbohydrates: 29g | Protein: 13g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 682mg | Potassium: 534mg | Fiber: 3g | Sugar: 18g | Vitamin A: 970IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe