Herby apricot and nut stuffing
- oil spray, to grease
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 50g pistachios or walnuts
- 75g dried apricots or cherries
- 3 tablespoons chopped fresh parsley
- 75g breadcrumbs
- 2 low-fat sausages, skinned
- 1 egg
- salt and pepper
- 1 lemon, grated zest
1 With oil spray, lightly grease the base of a loaf tin then line with greaseproof paper. Preheat oven to 180°C.
2 Use a stick blender or food processor to process onion and celery until finely chopped. Add nuts, dried fruit and parsley. Process once more.
3 Transfer to a bowl and add crumbs, sausage-meat and finally, egg. Use hands to combine ingredients if you wish. Season with salt and pepper.
4 Spoon mixture into prepared tin and level the surface. Place tin in an ovenproof dish containing water to come a quarter of the way up the sides of tin. Bake for 25-30 minutes until surface is firm.
5 Cool slightly in pan. Turn out onto serving platter and garnish with lemon zest and watercress if preferred. Serve in slices as a side.
Nutrition Info (per serve)
Total fat 5g
Saturated fat 1g
Dietary fibre 2g
Make it gluten free: Use gluten-free breadcrumbs and sausages.
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