Sausage & 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
Scale
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).