Jamie Oliver Apricot Stuffing

This Jamie Oliver Apricot Stuffing is a sweet and savory masterpiece that takes your festive meals to the next level. With juicy dried apricots, buttery sage, rich sausage meat, and a splash of Vin Santo, every bite feels luxurious and comforting. I made this for a family gathering, and it completely stole the show—everyone wanted seconds! (inspired by Jamie Oliver)

Ingredients Needed

• 2 onions
• 1 bunch of fresh sage (30g)
• 50g unsalted butter
• 1 tbsp olive oil
• 2 clementines (zest only)
• 1 whole nutmeg (for grating)
• 100g higher-welfare turkey livers (optional)
• 100g dried apricots
• 100ml Vin Santo
• 200g stale bread
• 400g higher-welfare sausage meat or pork mince

How To Make Jamie Oliver Apricot Stuffing

Prep the Aromatics:

Start by peeling and roughly chopping your onions. Rinse your fresh sage leaves under warm water. In a large frying pan, melt the butter with 1 tablespoon of olive oil over medium-high heat. Tear most of the sage and toss it into the pan with the onions. Grate in some fresh nutmeg, add a pinch of black pepper, and zest in the clementines. Let this all gently cook on medium-low for about 5 to 10 minutes until the onions soften and smell sweet and fragrant.

Add the Fruit and Livers:

While your onions cook, trim the turkey livers (if using) and roughly chop them along with the dried apricots. Once your onions are soft and starting to caramelize, increase the heat to medium-high and pour in the Vin Santo. Let it bubble away for about 15 minutes, stirring occasionally, until the liquid is absorbed and the alcohol has cooked off. Remove from heat and let it cool.

Combine and Mix:

Preheat your oven to 180°C/350°F/gas 4. Blitz the stale bread into coarse breadcrumbs in a food processor. Stir the breadcrumbs and sausage meat into your cooled onion mixture. Now, use your hands to really mix everything together—squishing it all so it holds together nicely.

Stuff or Bake:

Set aside about half the mixture (roughly 500g) to stuff your turkey. Pack the rest into an oiled 15cm x 20cm baking dish. Smooth it down and shape it into a gentle mound. Scatter over the reserved sage leaves and drizzle with a little olive oil.

Bake It Up:

Bake in the preheated oven for around 50 minutes. It should be golden, bubbling at the edges, and cooked through. Let it rest for a few minutes before serving so it firms up beautifully.

Why I Love This Recipe

I made this for Christmas dinner last year, and it completely wowed the table. The sweet tang from the apricots, the earthy richness of the sage, and that boozy depth from the Vin Santo—it all just worked. I especially love that it’s equally good stuffed in a bird or served on its own.

Recipe Tips

• Use stale bread: Fresh bread makes the stuffing too mushy. Dry it in the oven if needed.
• Balance the sweetness: Taste before baking—adjust seasoning to keep the sweet apricots from overpowering.
• Skip the livers if you’re unsure: They add richness, but the recipe still works beautifully without them.
• Add crunch: A sprinkle of crushed nuts on top before baking gives it a lovely texture.
• Sub the Vin Santo: Can’t find it? Use Marsala wine or a combo of white grape juice and brandy.

How To Store This Jamie Oliver Apricot Stuffing

At Room Temperature

Keep it out no longer than 2 hours after baking. Cover loosely if you’re letting it cool before storing.

In the Fridge

Store leftovers in an airtight container. They’ll keep well for up to 3 days.

In the Freezer

Freeze in a freezer-safe container for up to 3 months. Slice into portions first for easy reheating.

Reheating

• Oven: Cover with foil and reheat at 180°C/350°F for about 10 minutes.
• Microwave: Cover with a damp paper towel and heat on medium for 2–3 minutes, stirring halfway through.

Nutrition Facts (per serving)

• Calories: 250
• Carbs: 18.3g
• Protein: 12.5g
• Fat: 13.5g
• Sugar: 7.5g
• Fibre: 2g
• Sodium: 0.8g

Let’s Answer a Few Questions! (FAQs)

How do you keep apricot stuffing moist?
Totally! Add broth and butter if it seems dry, and cover it with foil while baking.

Can I make this ahead of time?
Yes! You can prep and refrigerate it a day ahead. Just bake it when you’re ready.

What can I use instead of turkey livers?
Skip them or use finely chopped mushrooms or chicken livers for a similar texture.

Can I freeze this stuffing?
No problem—just cool completely, then freeze for up to 3 months.

What if I don’t have Vin Santo?
Use Marsala wine or a mix of white grape juice with a splash of brandy.

Try More Recipes:

• Jamie Oliver Bechamel Sauce For Lasagne
• Jamie Oliver Hasselback Potatoes
• Jamie Oliver Creamy Polenta