Gingerbread apricot stuffing
Sausagemeat stuffing flavoured with parkin, apricots and herbs, for a sweet touch.
For this recipe you will need a food processor.
Preheat the oven to 150C/130C Fan/Gas 2.
In a food processor, pulse together the onion, garlic, herbs, spring onions and rapeseed oil.
In a bowl, mix the blended ingredients with the sausagemeat, apricots and parkin. Add the egg and season with salt and pepper.
Roll into little balls and place on a lined baking sheet and bake for around 25 minutes.