Photo of Pork, apricot & herb stuffing by WW

Pork, apricot & herb stuffing

PersonalPoints™ per serving
Total Time
1 hr 20 min
10 min
1 hr 10 min
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.



1 medium, peeled

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, chopped


1 medium, zest of

Parsley, fresh

10 g, chopped

Thyme, Fresh

1 tablespoons, chopped

Sage, fresh

1½ teaspoons, finely chopped


  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.