Pork, apricot & herb stuffing
1
Points®
Total time: 1 hr 20 min • Prep: 10 min • Cook: 1 hr 10 min • Serves: 8 • Difficulty: Easy
You can crumble up the leftover squares and stuff them into baps with cold meat, cranberry sauce and salad leaves for a quick and easy festive lunch.
Ingredients
Onion
1 medium
Cloves, Whole or Ground
4 individual
Extra lean pork mince (5% fat), raw
500 g
Breadcrumbs, fresh
60 g
Apricots in juice, drained
240 g
Lemon
1 medium
Parsley, fresh
10 g
Thyme, Fresh
1 tablespoon(s)
Sage, fresh
1½ teaspoon(s)
Instructions
1
Peel the onion, stud with the cloves and place in a small pan. Cover with water, bring to the boil and simmer for about 30 minutes until the onion is soft when pierced with a knife. Drain, remove the cloves and discard, then chop the onion flesh finely.
2
Combine the onion with all the remaining ingredients and plenty of seasoning. Spread out to cover a small shallow roasting tray, cover and chill until ready to cook.
3
When ready to cook, heat the oven to gas mark 6, 200ºC, fan 180ºC. Cook for about 40 minutes or until browned. Cut into 8 squares to serve.
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