Apricot & Pork Sausage Stuffing

Apricot & Pork Sausage Stuffing

Roast Turkey stuffing adds yet another layer of enjoyment to the traditional trimmings of the roast meal. You can be very creative with the stuffings and this particular recipe is no exception.

With a delicate balance of 'sweet and meat' flavours, the rich and tasty silkiness of butter and the accompaniment of poultry loving sage this stuffing recipe is a definite winner.





APRICOT & PORK SAUSAGE STUFFING INGREDIENTS 
1 kg good butchers pork sausage meat
300g butter
1 large onion finely diced
1/2 cup chopped celery
1/2 cup roughly chopped dried apricot
8 cups roughly cubed stale bread
2 Tablespoons finely chopped fresh sage
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon salt

METHOD
Place sausage meat in a large frying pan and cook at a medium-high heat until browned, about 10 minutes.

Leaving the rendered sausage fat in the pan, remove the sausage meat and allow to drain on paper towels.

Turn pan heat down to medium and add butter till melted.

Add onion and celery to the pan and cook until onion is translucent.

Once Onion is translucent add chopped dried apricot, sage, black pepper, white pepper, salt and stir for a further two minutes.

Add about half the bread and mix thoroughly to ensure butter coats the ingredients well.

Turn off heat and transfer the mix to a large mixing bowl, add remaining bread and mix well.

Stuff your turkey prior to baking!