Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
If you’ve been hunting for the perfect balance of savory and sweet in your stuffing, you’ve just found it with this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe. It’s one of those dishes that surprises and delights every time, combining hearty sausages and smoky bacon with the subtle crunch and sweetness of pine nuts and apricot. What’s really special is how the brandy and fresh herbs give it a fresh, elevated flavor that turns traditional stuffing into something memorable.
I love pulling this recipe out during the holidays or for Sunday roasts when I want something comforting but with a twist. You’ll appreciate how the apricots add bursts of juicy sweetness, which perfectly balance the rich meats and buttery brioche. Trust me, once you try this combination, it might just become your go-to stuffing recipe!
Ingredients You’ll Need
Every ingredient in this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe works together to create layers of flavors and textures. When shopping, look for the freshest herbs and quality sausages because they really make a difference in the final taste.
- Vegetable Oil: Use a neutral oil to start the cooking without overpowering the flavors.
- Unsalted Butter: Keeps the dish rich and helps in sautéing for that golden color.
- Large White Onions: Adds sweetness and depth when caramelized gently.
- Garlic: Brings that warm, aromatic note essential for savory stuffing.
- Fresh Thyme Leaves: Fresh herbs are the secret to brightening rich dishes like this.
- Brandy: Adds a subtle warmth and complexity – don’t skip it!
- Pine Nuts: Toasted for a lovely nutty crunch.
- Cumberland Sausages: Look for high-quality sausages with plenty of flavor.
- Smoked Streaky Bacon Rashers: The smoky bacon adds an irresistible depth.
- Dried Apricots: Provides sweet bursts that contrast beautifully with the meat.
- Fresh Sage Leaves: Classic herb for stuffing – fresh makes a big difference.
- Orange Zest: Adds a fresh citrus kick to brighten everything up.
- Brioche: Soft and buttery bread makes the stuffing luxuriously tender.
- Large Egg: Helps bind everything together for the perfect stuffing texture.
Variations
I like to keep this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe pretty classic, but I’ve tried a few fun twists over the years. Don’t be afraid to swap ingredients or add a personal touch to make it your own.
- Variation: Sometimes, I swap the dried apricots for cranberries or figs for a seasonal twist. It changes the flavor profile but keeps that sweet contrast I love.
- Vegetarian Option: I’ve made it using vegetarian sausages and smoked tofu instead of bacon, which works surprisingly well if you add a little smoked paprika for depth.
- Nut-Free: If pine nuts aren’t your thing or cause allergies, toasted pumpkin seeds are a great crunchy alternative.
- Gluten-Free: Use gluten-free bread instead of brioche—just make sure it’s slightly stale for the best texture.
How to Make Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
Step 1: Get Your Base Ingredients Ready
Start by peeling and finely chopping the onions and garlic. I like to cube the brioche bread and let it dry out a bit on the counter; slightly stale bread soaks up flavor better without turning mushy. Roughly chop the dried apricots, zest the orange, and pick the fresh sage and thyme leaves from their stems to get everything set before you cook.
Step 2: Cook the Meats and Vegetables
Heat the vegetable oil and butter in a large pan over medium heat. Brown the Cumberland sausages whole first to get a nice crust, then remove and slice them into bite-sized chunks. In the same pan, cook the smoked bacon until crisp. Remove and chop it roughly. Next, soften the onions and garlic in the remaining fat until translucent and sweet, then sprinkle in the thyme leaves and splash in the brandy. Let it bubble off for a minute to lift all those incredible flavors.
Step 3: Toast the Pine Nuts and Combine
While the sausages and bacon cook, toast the pine nuts in a dry pan until golden and fragrant, but be careful—they burn very quickly! Now, combine the bread cubes, cooked meats, onions, apricots, herbs, orange zest, pine nuts, and finally the beaten egg in a large mixing bowl. Mix gently but thoroughly to evenly distribute everything.
Step 4: Cook Your Stuffing
You can either bake this stuffing in a greased dish or use it to stuff a turkey or chicken. If baking separately, preheat your oven to 180°C (350°F), and bake uncovered for about 30-40 minutes until golden and crisp on top. If you’re stuffing poultry, make sure the stuffing reaches an internal temperature of 74°C (165°F) for food safety.
How to Serve Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
Garnishes
I usually sprinkle a few fresh sage leaves on top for color and a hit of freshness right before serving. Sometimes, a light drizzle of good-quality gravy or a squeeze of fresh orange juice just before plating really lifts the dish and makes it shine on the table.
Side Dishes
This stuffing shines when paired with roast vegetables like carrots, parsnips, and Brussels sprouts. Creamy mashed potatoes or a crisp green salad also complement the richness beautifully. For me, nothing beats a hearty roast chicken or turkey with this by its side.
Creative Ways to Present
I’ve served this stuffing in hollowed-out pumpkins for a festive touch at holiday dinners—guests love the rustic look and it keeps the stuffing warm. Another trick: use individual ramekins to create personalized portions topped with a sprig of thyme for a charming presentation at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, I store them in an airtight container in the fridge and they keep beautifully for up to 3 days. Give them a quick reheat in the oven so they stay crisp, rather than using a microwave which can make them soggy.
Freezing
I’ve frozen this stuffing many times with great results. Let it cool completely, then portion into freezer-safe containers or bags. It freezes well for up to 2 months, making it a fantastic make-ahead option for busy days or holidays.
Reheating
To reheat, I prefer the oven at 160°C (320°F), covered with foil to keep moisture in, for about 20-25 minutes. If you want a crispy top, remove the foil for the last 5 minutes. This method keeps the stuffing lovely and moist inside while restoring that perfect crunch outside.
FAQs
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Can I prepare the Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe in advance?
Absolutely! You can prepare the stuffing mixture a day ahead and keep it covered in the fridge. When you’re ready, bake it fresh which helps maintain the flavors and textures perfectly.
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Is this stuffing suitable for gluten-free diets?
Yes, as long as you use gluten-free bread instead of brioche, this recipe can be enjoyed by those avoiding gluten. Just make sure all other ingredients like sausage are gluten-free too.
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Can I use different kinds of nuts instead of pine nuts?
Definitely! Toasted almonds, walnuts, or pumpkin seeds can all provide a great crunch and nutty flavor if pine nuts aren’t available or preferred.
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How do I ensure the stuffing is safe when cooking inside poultry?
Make sure the internal temperature of the stuffing reaches at least 74°C (165°F) to ensure it’s cooked safely. Using a meat thermometer is the best way to check.
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Can I make this recipe vegetarian?
You can substitute the sausages and bacon with vegetarian versions and add smoked paprika for a similar smoky flavor. It won’t taste exactly the same, but it can be a delicious alternative.
Final Thoughts
This Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe holds a special place on my table because it’s comforting, a little unexpected, and always a crowd-pleaser. Whether you’re making it for a festive meal or a casual family dinner, it brings something extra to the plate. I really hope you give it a try—you might find it becomes a new holiday classic in your home too!
PrintSausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
A flavorful sausage and bacon stuffing infused with sweet apricots, crunchy pine nuts, fresh herbs, and a hint of brandy, perfect for enhancing any roast dinner or festive occasion.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking
- Cuisine: British
Ingredients
Fats & Oils
- 1 tbsp Vegetable Oil
- 20 g Unsalted Butter
Vegetables & Herbs
- 2 Large White Onions, peeled and chopped
- 3 Cloves Garlic, peeled and minced
- 1 tsp Fresh Thyme Leaves
- 2 tbsp Fresh Sage Leaves, chopped
- 1 Orange, zested
Alcohol & Flavorings
- 2 tbsp Brandy
Nuts & Fruits
- 35 g Pine Nuts
- 100 g Dried Apricots, chopped
Meats
- 800 g Cumberland Sausages (approximately 12 sausages), casing removed
- 12 Rashers Smoked Streaky Bacon, chopped
Other
- 100 g Brioche, cubed
- 1 Large Egg
Instructions
- Prepare Aromatics: Heat the vegetable oil and unsalted butter together in a large frying pan over medium heat. Add the chopped onions and sauté gently until softened and translucent, about 8-10 minutes. Then, stir in the minced garlic and fresh thyme leaves and cook for an additional 2 minutes until fragrant.
- Toast Pine Nuts: In a dry pan over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes. Set aside.
- Cook Meats: Add the removed sausage meat and chopped smoked streaky bacon to the onion mixture. Stir well and cook thoroughly until the meat is browned and cooked through, about 10-12 minutes. Break up the sausage meat as it cooks to ensure even browning.
- Deglaze and Flavor: Pour in the brandy to the pan to deglaze, allowing the alcohol to cook off for 2-3 minutes while stirring. Then add the chopped dried apricots, sage leaves, and orange zest. Mix everything together well and cook for another 3 minutes to blend the flavors.
- Combine with Bread: Remove the pan from heat and transfer the mixture to a large mixing bowl. Gently fold in the toasted pine nuts and cubed brioche bread. Allow the mixture to cool slightly.
- Bind the Stuffing: Lightly beat the large egg and stir into the cooled mixture to bind the stuffing ingredients together. Ensure everything is evenly coated.
- Final Preparation: Transfer the stuffing mixture into a greased baking dish or use it to stuff poultry as desired. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes until the top is golden and crispy.
Notes
- Removing the sausage casing makes it easier to mix evenly through the stuffing.
- Chopping the dried apricots ensures they distribute their sweetness throughout the stuffing without large chunks.
- To toast pine nuts evenly, keep stirring and watch carefully to avoid burning as they can go from toasted to burnt quickly.
- Brioche bread adds a rich, buttery texture and absorbs the flavors wonderfully.
- This stuffing can be prepared ahead and refrigerated until ready to bake.
- If stuffing poultry, adjust the cooking time to ensure the meat is fully cooked and the stuffing reaches a safe internal temperature of 74°C (165°F).
