Adam Byatt
Grab an Italian masterpiece for less
Makes enough to fill a large goose or medium turkey
2 medium onions
150g salted butter
Salt and pepper
100g well-smoked bacon or pancetta, chopped
1 bunch of parsley, chopped
1 bunch of sage, chopped
250g breadcrumbs
1 large egg
200g semi-dried apricots, chopped and boiled for 10 minutes
Zest of 1 orange
A great stuffing is all down to the onions. Dice them finely, then take at least 15 minutes to melt the onions with the butter and some seasoning over a medium heat. When they are nearly done, add the smoked bacon or pancetta and continue to cook for a further 10 minutes. Pour into a bowl, then add the parsley, sage and breadcrumbs.
Crack the egg into the bowl, season and add the chopped apricots and the orange zest. Store in the fridge for a day, then use it to fill the cavity of a goose. Once the bird is cooked, serve the stuffing on the side.
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