Per serving (for 12):
- Calories: 157
- Protein: 5g
- Total fats: 13g
- Saturates: 5g
- Carbs:5g
- Total sugars: 2g
- Fibre: 1g
Pancetta, Pistachio and Apricot Stuffing Cups
Half of this mixture is used to stuff the turkey. Alternatively, freeze the remaining half of the stuffing and use another time.
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Yields:
8 - 12 serving(s)
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
157
Ingredients
- 25 g unsalted butter
- 1 large onion, finely chopped
- 75 g dried apricots, finely chopped
- Small handful of sage leaves, finely chopped, plus extra to garnish
- 50 g pistachios, chopped
- 450 g sausage meat
- 50 g fresh breadcrumbs
- 150 g sliced pancetta
Directions
- Step 1 Melt the butter, add the onion and gently cook in a large frying pan for 10min, until soft and golden. Stir through the apricots, sage and pistachios until fragrant. Remove from the heat and set aside to cool.
- Step 2Heat the oven to 200C (180C fan) mark 4. Tip the sausage meat and breadcrumbs in to a large bowl, add the cooled fruit mix and stir until well combined and evenly mixed through. Remove 300g (11oz) and set aside for the turkey stuffing.
- Step 3Line 12 holes of a cupcake tin with 2 slices of pancetta, leaving a little overhang over each hole. Divide the remaining mixture between the cupcake tin, lightly flatten and fold over the overhanging pancetta, top with a small sage leaf and cook for 16-18min until cooked through and crisp.
- Step 4Chop any remaining pancetta slices and stir through the remaining stuffing mixture ready to stuff the turkey.
GH Tip:
Switch up the flavours and this with dried prunes and toasted almonds instead.
Get Ahead:
Make the stuffing mixture and freeze up to 1 month ahead, defrost thoroughly before using.
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