Name: Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: British
Ingredients: 1 tbsp Vegetable Oil; 20 g Unsalted Butter; 2 Large White Onions, peeled; 3 Cloves Garlic, peeled; 1 tsp Fresh Thyme Leaves; 2 tbsp Fresh Sage Leaves; 1 Orange, zested; 2 tbsp Brandy; 800 g Cumberland Sausages (roughly 12 sausages); 12 Rashers Smoked Streaky Bacon; 35 g Pine Nuts; 100 g Dried Apricots; 100 g Brioche; 1 Large Egg

If you’re ready to impress your guests with a stuffing that’s anything but ordinary, this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe is just the ticket. It’s the perfect blend of savory meats, sweet dried fruits, and crunchy nuts that come together in a way that feels both traditional and wonderfully fresh at the same time. I love how the apricots add a lovely hint of sweetness that balances the smoky bacon and hearty sausages perfectly.

This stuffing isn’t just for fancy holiday dinners either—it’s fantastic any time you want to jazz up your usual roast. Whether you’re cooking for a crowd or treating yourself to something special, this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe delivers big on flavor and texture. Plus, it’s surprisingly straightforward to make, so I’m excited to share all my tips so you can nail it on your first try!

Ingredients You’ll Need

All these ingredients work beautifully together to create complex, comforting flavors. When you shop, aim for good-quality sausages and fresh herbs to really elevate this stuffing—you’ll notice the difference!

Vegetable Oil: Great for sautéing without overpowering the flavors.
Unsalted Butter: Adds richness and helps in getting that lovely caramelized onion flavor.
Large White Onions: Sweeten with slow cooking; don’t skip peeling and finely chopping!
Garlic: Just a few cloves punch up the savory profile beautifully.
Fresh Thyme Leaves: Adds an earthy note that complements the sausage perfectly.
Brandy: Enhances the depth of flavor—if you’re cautious, a splash won’t overpower.
Pine Nuts: Toast these lightly for an irresistible crunch and nuttiness.
Cumberland Sausages: Use good-quality sausages with lots of seasoning—makes a big difference.
Smoked Streaky Bacon: Provides smoky richness and an indulgent texture.
Dried Apricots: Chop these up for bursts of natural sweetness that contrast gorgeously with the meat.
Fresh Sage Leaves: Classic herb for stuffing, delivers a peppery, slightly minty freshness.
Orange Zest: Adds a bright citrus note—don’t skip this little ingredient; it lifts the whole dish.
Brioche: Soft bread that soaks up all the juices and ties everything together.
Large Egg: Binds the mixture so your stuffing holds together nicely.

Variations

I love tweaking this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe depending on the occasion or what I have in the kitchen. Making it your own is half the fun, so don’t be shy about experimenting with flavors!

Vegetarian Version: I once swapped out the sausage and bacon for smoked tempeh and mushrooms—still hearty and satisfying, just plant-based.
Nut-Free: If you’re not a fan of pine nuts or have allergies, toasted pumpkin seeds are a great alternative for that crunch.
Seasonal Twist: Adding fresh cranberries in place of apricots around the holidays adds a nice tartness.
Herb Variations: Try rosemary or marjoram instead of thyme and sage for a different herbal profile—I love how rosemary perks up the meaty richness.
Make It Spicy: A pinch of chili flakes stirred in gives a subtle heat that I find adds a lovely kick.

How to Make Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe

Step 1: Prep your Aromatics and Nuts

Start by finely chopping the onions and garlic. You’ll want to gently sauté them in vegetable oil and butter over medium heat until they’re soft and golden—this usually takes about 10 to 15 minutes. Don’t rush this step; properly caramelized onions create the base of deep flavor. Meanwhile, toast your pine nuts in a dry pan until they turn a light golden brown and smell nutty—set them aside once done to avoid burning.

Step 2: Cook the Sausage and Bacon

Remove the sausage meat from the casings by squeezing it out, then fry it along with chopped smoked streaky bacon until browned and cooked through. It helps to cook them separately from the onions so each element gets the right texture. The delicious crispy bits from the bacon make the stuffing irresistible—don’t skip crisping them up nicely!

Step 3: Combine and Flavor

Add your caramelized onions back to the pan, then stir in the chopped dried apricots, fresh thyme, sage leaves, and orange zest. Give everything a good mix before pouring in the brandy. Let it bubble for a minute so the alcohol evaporates, leaving behind that lovely warmth and aroma. This is where your stuffing really starts to sing.

Step 4: Bring It Together with Bread and Egg

Tear the brioche into chunks and fold it into your warm sausage and bacon mixture. The bread soaks up all the savory juices, making the stuffing moist and flavorful. Crack in an egg last to bind everything together—mix it well so your stuffing holds shape, especially if you plan to stuff a bird or shape it into a casserole.

Step 5: Bake or Stuff

Place your mixture into a greased dish or stuff your turkey if you’re making a centerpiece roast. Bake at 180°C (350°F) for around 30 minutes if baking separately, until the top is golden and crisp. Keep an eye on it so it doesn’t dry out—cover with foil halfway through if needed. The result is a warm, fragrant stuffing with crispy edges and a delightfully soft center.

How to Serve Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe

Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe - Recipe Image

Garnishes

When I serve this stuffing, I love scattering a few fresh sage leaves and some extra toasted pine nuts on top—it adds a pop of color and texture. A light drizzle of good-quality olive oil just before serving also enhances the flavors beautifully.

Side Dishes

This stuffing pairs wonderfully with classic roast potatoes and green beans or Brussels sprouts. For something a little different, I like to serve it alongside creamy mashed potatoes and cranberry sauce—the sweet and savory contrast is unbeatable.

Creative Ways to Present

For holiday dinners, I’ve tried shaping the stuffing into small patties and frying them lightly—these mini stuffing cakes are a fun starter or side. Another crowd-pleaser is layering the stuffing in a festive baking dish topped with crispy bacon slices for an eye-catching presentation that also tastes incredible.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. When cooled completely, this stuffing reheats beautifully without drying out if you add a splash of stock or water and cover it to trap moisture.

Freezing

I’ve frozen this stuffing both before and after baking with great results. Just make sure it’s well wrapped or in a sealed container. To defrost, leave it in the fridge overnight, then reheat gently in the oven.

Reheating

To keep the best texture, I reheat leftovers in a 160°C (320°F) oven, covered with foil for 20 minutes, removing the foil at the end to crisp up the top. It’s the perfect way to get that oven-fresh taste without drying it out.

FAQs

Can I make this Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe ahead of time?

Absolutely! You can prepare the stuffing mixture up to a day in advance and keep it covered in the fridge. When ready to use, just bake or stuff your bird as normal. It also freezes well if you want to prep for a special occasion further ahead.
Is this stuffing safe to cook inside the turkey?

Yes, but make sure the stuffing reaches an internal temperature of 74°C (165°F) to ensure it’s safe. To avoid undercooked stuffing, loosely fill the cavity and use a meat thermometer to check doneness. Alternatively, bake the stuffing separately for guaranteed safety.
Can I substitute the apricots with another dried fruit?

Definitely! Dried cranberries or cherries work beautifully for a tart twist, while figs can add a rich, jammy note. Just chop them to roughly the same size as the apricots for even flavor distribution.
What bread works best for this stuffing?

Brioche is ideal due to its soft texture and slight sweetness, but you can also use white bread or challah if that’s what you have. Avoid very dense or wholegrain bread, as they won’t soak up the juices as well.
Can I make this recipe gluten-free?

Yes! Just swap the brioche for gluten-free bread and double-check all other ingredients, like sausages and bacon, to ensure they don’t contain gluten. This way, everyone can enjoy the delightful flavors of this stuffing.

Final Thoughts

This Sausage & Bacon Stuffing with Apricot & Pine Nuts Recipe has become a staple in my kitchen whenever I want to wow guests or just treat myself to something cozy and flavorful. The combination of smokiness, sweetness, and a little nutty crunch is downright addictive. I hope you have as much fun making it and savoring every bite as I do—trust me, it’s a recipe you’ll want to come back to again and again!