Kate Whitaker //Hearst Owned

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.

Try our stuffing cups either as a side dish, or to stuff your turkey with this Christmas Day!

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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

1. 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.
2. 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.
3. 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.
4. Step 4Chop any remaining pancetta slices and stir through the remaining stuffing mixture ready to stuff the turkey.