Pork and Apricot Stuffing

Name: Pork and Apricot Stuffing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 onion, finely diced; 1 apple, grated; 10g a fresh sage, chopped; 200g gluten free sausage meat or 3 sausages (skin removed); 100g gluten free bread, crumbed; 75g dried apricots, chopped; 1 egg; 1 lemon, zested

Stuffing is a key component to a roast dinner, and at Christmas I’ve often seen two or three different flavours on one table, so please feel free to experiment. I cooked it in an ovenproof dish; you could make stiffing balls and just reduce the cooking time to about 25 minutes. Stuffing is generally a base of onion, breadcrumbs and herbs with the option of minced or chopped meat for meat lovers. You can then flavour your stuffing with whatever takes your fancy; maybe fruits such as apricots, cranberries, apples or chestnuts, with a few spices like nutmeg, mace or chilli flakes.

Credited to: Coeliac UK

Kcal: 230.0

Difficulty: More of a challenge

Serves 6

10 mins prep

45 mins cooking time

Ingredients

1 tbsp olive oil
1 onion, finely diced
1 apple, grated
10g a fresh sage, chopped
200g gluten free sausage meat or 3 sausages (skin removed)
100g gluten free bread, crumbed
75g dried apricots, chopped
1 egg
1 lemon, zested

Method

Preheat the oven to 190ºC, gas mark 5, and oil a baking dish.
Heat the oil in a frying pan over a medium heat, add the onion and sauté for 5 to 10 minutes, or until they are soft.
Then add the grated apple and sage, and season with salt and pepper.
Cook for a further 3-4 minutes to soften the apple. Then remove from the heat and leave to cool.
When the apple mixture is completely cool, place in a bowl and add all the remaining ingredients.
Mix together so it is all well combined then press into the prepared baking dish and bake for 45 minutes.