Gill's Bacon and Apricot Stuffing Recipe

Whether you want to use the neck end of the turkey to stuff the ingredients, or you want to roll them into balls and roast them separately, this stuffing is the perfect combination of sweet and savoury, with extra flavour coming from the lardons. The apricots and flaked almonds really cut through the saltiness of the pork and add lovely balance.

Stuffing is just as good in the turkey, as it is baked separately. Some people prefer it a little crispier which you get if you make it separately, or you can use it in the turkey to give it a little added flavour. Whichever you choose, it still comes out tasting great - perfectly seasoned and a favourite addition to your Christmas table. It goes great with the rest of your Christmas menu - check out our collection if you need some inspiration.

This is a tried and tested stuffing recipe and serves 6-8 people, which is ideal for Christmas day. If you're cooking for an even bigger crowd, then you can easily up the ingredients and make more. Plus, if you have any left over, then it's even better enjoyed on Boxing Day.

HOW TO MAKE BACON AND APRICOT STUFFING