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Parsnip, Apple and Apricot Stuffing

Ingredients

  • 100g butter
  • 2 onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 parsnips, cut into small cubes
  • 2 apples, cut into small cubes
  • 50g dried apricots diced
  • 500g Sheepdrove sausage meat
  • 250g breadcrumbs
  • 1/2 tsp dried thyme
  • salt
  • black pepper
  • freshly grated nutmeg
  • 1 egg, beaten

Cooking instructions

Melt the butter in a pan, add the onion, celery, garlic and parsnip and cook gently, stirring occasionally until softened, about 10 minutes. Add the apple and cook for another minute until it is starting to soften. Remove from the heat and cool completely before combining with the sausage, crumbs, thyme, salt, pepper and nutmeg. To check for seasoning, fry a teaspoonful of stuffing in a little butter until cooked through, then taste and adjust salt and pepper accordingly. Add enough beaten egg to bind the stuffing.