Jamie Oliver Apricot Stuffing recipe is made with onions, fresh sage, unsalted butter, olive oil, clementines, nutmeg, turkey livers, dried apricots, Vin Santo, stale bread, and sausage meat this recipe takes a total of 90 minutes to prepare and cook serving approximately 8 people.
More Jamie Oliver Recipe:
- Jamie Oliver Puff Pastry Vegetable Tomato Tart
- Jamie Oliver White Wine Chicken and Mushroom Sauce
- Jamie Oliver Lamb Koftas
🧡 Why You’ll Love This Apricot Stuffing Recipe:
- Delicious Flavour Combination: The savoury sausage and sweet apricots with clementine zest create an irresistible taste everyone will love.
- Easy to Make: Simple steps and common ingredients make this recipe accessible for any home cook.
- Perfect for Holidays: Adds a festive touch to holiday meals, impressing guests effortlessly.
- Versatile: Great for stuffing turkey or baking alone, adaptable to various dishes and occasions.
❓ What Is Jamie Oliver Apricot Stuffing Recipe?
Jamie Oliver Apricot Stuffing is a flavourful mix made from onions, fresh sage, clementines, nutmeg, turkey livers, dried apricots, Vin Santo, stale bread, and sausage meat this stuffing boasts a sweet and savoury taste with a moist, crumbly texture.
🧅 Jamie Oliver Apricot Stuffing Ingredients
- 2 onions
- 1 bunch of fresh sage , (30g)
- 50 g unsalted butter
- olive oil
- 2 clementines
- 1 whole nutmeg
- 100 g higher-welfare turkey livers , optional
- 100 g dried apricots
- 100 ml Vin Santo
- 200 g stale bread
- 400 g higher-welfare sausage meat or pork mince
🥘How To Make Jamie Oliver Apricot Stuffing
- Peel and roughly chop the onions. Wash the sage leaves in warm water then
- Heat a large frying pan on medium-high with butter and 1 tablespoon of oil.Tear most of the sage leaves and add them to the pan.
- Add the onions, clementine zest, a good grating of nutmeg, and a pinch of black pepper. Reduce the heat to medium-low and cook for 5 to 10 minutes until the onions start to soften.
- Trim the livers, remove any sinews, and roughly chop them with the apricots.
- After the onions have softened, pour in the Vin Santo.Turn the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has evaporated and leave to cool completely.
- Preheat the oven to 180°C/350°F/gas 4.
- Blend the stale bread into crumbs using a food processor, then stir the breadcrumbs and sausage meat into the pan.
- Use your hands to mix everything well.Set aside half of the stuffing (around 500g) to stuff your turkey’s neck and legs.
- Pack the rest into an oiled 15cm x 20cm baking dish. Flatten the stuffing and tuck the edges to create a mound in the middle.
- Scatter the reserved sage leaves over the stuffing and drizzle with 1 tablespoon of olive oiland bake for 50 minutes until cooked through, golden, and bubbling.
💭 Recipe Tips:
- Use stale or dried bread: Fresh bread can make the stuffing too soggy. Dry the bread properly before using.
- Balance sweet and savoury: Adjust seasoning to keep the stuffing balanced and not overly sweet due to apricots.
- Avoid overcooking onions: Cook onions until soft but not browned to prevent bitterness.
- Chop ingredients evenly: Ensure all ingredients are evenly chopped for uniform texture and consistency.
- Proper alcohol substitutions: Use sweet dessert wine like Marsala or a mix of white grape juice and brandy if Vin Santo is unavailable.
🍗 What To Serve With Apricot Stuffing?
Serve Apricot Stuffing with Veal Marsala,Peri Peri Chicken, Chicken Tikka Masala, Aubergine Bake and Chorizo And Butter Bean Stew.
🎚 How To Store Leftovers Apricot Stuffing?
- In The Fridge. Store leftovers apricot stuffing in an airtight container in the refrigerator it will keep well for up to 3 days.
- In The Freezer. Place leftovers apricot stuffing in a freezer-safe container or bag freeze for up to 3 months.
🥵 How To Reheat Leftovers Apricot Stuffing?
- In The Oven: Preheat to 180°C/350°F place leftovers apricot stuffing in an oven-safe dish cover with foil and heat for 3-5 minutes until warmed through.
- In The Microwave: Place leftovers apricot stuffing in a microwave-safe dish cover with a damp paper towel and heat on medium for 2-3 minutes, stirring halfway.
FAQ’S
How do you keep apricot stuffing moist?
To keep apricot stuffing moist, mix in broth and butter, cover with foil while baking, and avoid overbaking. Add extra liquid if it looks dry.
How do you add a crispy topping to apricot stuffing?
Uncover stuffing for the last 10-15 minutes of baking add breadcrumbs or crushed nuts mixed with melted butter on top before baking.
What fruits can be combined with apricots in stuffing?
Combine dried cranberries, apples, or figs with apricots in stuffing these fruits add sweetness and enhance the stuffing’s flavour.
What is the best type of bread to use for apricot stuffing?
Use stale or dried sourdough, Italian, or whole wheat bread these types absorb flavours well and maintain texture during baking.
More Jamie Oliver Recipe:
- Jamie Oliver Bechamel Sauce For Lasagne
- Jamie Oliver Hasselback Potatoes
- Jamie Oliver Creamy Polenta
Jamie Oliver Apricot Stuffing Nutrition Facts
Amount Per Serving
- Calories: 250
- Fat: 13.5g
- Saturates: 5.5g
- Sugars: 7.5g
- Salt: 0.8g
- Protein: 12.5g
- Carbs: 18.3g
- Fibre: 2g
Jamie Oliver Apricot Stuffing
Description
Jamie Oliver Apricot Stuffing recipe is made with onions, fresh sage, unsalted butter, olive oil, clementines, nutmeg, turkey livers, dried apricots, Vin Santo, stale bread, and sausage meat this recipe takes a total of 90 minutes to prepare and cook serving approximately 8 people.
Ingredients
Instructions
- Peel and roughly chop the onions. Wash the sage leaves in warm water then
Heat a large frying pan on medium-high with butter and 1 tablespoon of oil.Tear most of the sage leaves and add them to the pan. - Add the onions, clementine zest, a good grating of nutmeg, and a pinch of black pepper. Reduce the heat to medium-low and cook for 5 to 10 minutes until the onions start to soften.
- Trim the livers, remove any sinews, and roughly chop them with the apricots.
- After the onions have softened, pour in the Vin Santo.Turn the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has evaporated and leave to cool completely.
- Preheat the oven to 180°C/350°F/gas 4.
- Blend the stale bread into crumbs using a food processor, then stir the breadcrumbs and sausage meat into the pan.
- Use your hands to mix everything well.Set aside half of the stuffing (around 500g) to stuff your turkey’s neck and legs.
- Pack the rest into an oiled 15cm x 20cm baking dish. Flatten the stuffing and tuck the edges to create a mound in the middle.
- Scatter the reserved sage leaves over the stuffing and drizzle with 1 tablespoon of olive oiland bake for 50 minutes until cooked through, golden, and bubbling.
Notes
- Use stale or dried bread: Fresh bread can make the stuffing too soggy. Dry the bread properly before using.
- Balance sweet and savoury: Adjust seasoning to keep the stuffing balanced and not overly sweet due to apricots.
- Avoid overcooking onions: Cook onions until soft but not browned to prevent bitterness.
- Chop ingredients evenly: Ensure all ingredients are evenly chopped for uniform texture and consistency.
- Proper alcohol substitutions: Use sweet dessert wine like Marsala or a mix of white grape juice and brandy if Vin Santo is unavailable.