A Catalonian combination of pork, nuts and apricots
100g dried pitted prunes
50g dried apricots
200g sausage meat
100g unsmoked streaky bacon, diced
3 tbsp olive oil or lard
50g pine kernels
200g cooked chestnuts
½ tsp cinnamon
1 sprig of fresh thyme or ½ tsp dried thyme
1 tsp dried oregano
2 glasses vi ranci, sweet sherry or Italian vin santo
Soak the dried fruits in boiling water for 2 hours, until they are plump and juicy.
Now crumble the sausage meat and fry it, along with the bacon, in the olive oil or lard. Once the meat has begun to firm and has cooked through you can add the nuts, cinnamon and herbs, then season.
Drain the dried fruit, chop it roughly and add that to the pan with the sweet wine and cook for a moment or two longer. Have a taste and adjust the seasoning if you need to. Now the stuffing is ready to use.
You can either place it in an ovenproof dish and heat through in the oven at 190C for 20 mins or use it to stuff a bird. This quantity provides enough for anything up to a 450g bird—don’t forget to add the weight of the stuffing to the bird’s cooking time.
Recipe: Jenny Chandler