Hazelnut and apricot stuffing. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season.
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Ingredients of Hazelnut and apricot stuffing
- You need 220 g of wholemeal breadcrumbs.
- Prepare 100 g of soft apricot.
- It’s 100 g of hazelnuts.
- It’s 400 g of Sausage meat.
- You need 2 of large onions.
- You need 1 of egg.
- It’s 50 g of butter.
- You need to taste of Spices.
Melt butter in a small pot over medium heat. Heat a large frying pan and add the pancetta. Remove from the pan with a slotted spoon and set aside. In small saucepan, combine jam, butter, orange juice and thyme; set aside.
Hazelnut and apricot stuffing instructions
- Chop the onions and fry with the butter..
- Rough chop the hazelnuts. I used a blender. Add them to the onions. Fry until the onions are translucent. Then put aside to cool..
- In a bowl place the breadcrumbs, chopped apricots and spices. Also whisk the egg..
- Portion the sausage meat..
- Add the onions and hazelnuts to the breadcrumb mix. Mix thoroughly. Add the sausage meat and ensure it’s thoroughly mixed in. Mix in the egg..
- Place the mixture on a baking sheet and form into a log. Cover with foil and bake for 40 minutes at gas 5..
- Once cooked allow to cool and then place in a fridge until required..
- Unwrap the log and cut into thick slices.
- Cook for 30 minutes, gas 5, flipping half way through. Serve with meal..
- Enjoy..
Cook whole bird as specified on the package. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Put the apricots in a saucepan with the sherry and heat to steaming.