Gordon Ramsay Pork Apricot and Pistachio Stuffing
- Serves: 1 pound
- Prep Time: 15 minutes
- Total Time: 55 - 60 minutes
- 350g pork mince
- 100g spicy sausage (Merguez/Chorizo)
- handful finely chopped chopped apricots
- handful finely chopped pistachios
- 1 grated apple
- grated lemon zest
- coarsely chopped parsely
- sage leaves
- salt and pepper
Place pork mince in a bowl, season with salt and pepper.
Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.
On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.
Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.
Place the spicy sausage inside the groove and cover with remaining pork mince meat.
Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.
Cook at 200 C/400 F for 40-45 minutes
Although not recommended, if you choose to stuff the bird, ensure that the stuffing reaches an internal temperature of 180C/350F to kill any bacteria that may be present.
Thanks to Lou Nursey for making this recipe available.