Serves: 2 (can scale up easily for a full table)

Time: 55 min

Ingredients:

500g sausage meat (or good quality sausages, skins removed)

100g chorizo, diced small

½ cup dried apricots, chopped

1 onion, finely diced

2 garlic cloves, crushed

2 tbsp fresh rosemary, finely chopped

1 cup fresh breadcrumbs

1 egg, beaten

2      tbsp olive oil

Salt and pepper

Method:

Preheat the oven to 180°c .

Heat the olive oil in a frying pan over medium heat on the stovetop. Add the onion and cook until softened, about 6–8 minutes.

Add the chorizo and cook for 2–3 minutes until it releases its oil and turns golden.

Add the garlic and rosemary, cook for 1 minute until fragrant, then remove from the heat and let cool slightly.

In a large bowl, combine the sausage meat, cooled chorizo and onion mixture, chopped apricots, breadcrumbs and beaten egg. Season generously with salt and pepper.

Mix well with your hands until evenly combined.

Shape into a log (if cooking separately from the turkey) and place in a lightly greased baking dish, or use to stuff the turkey cavity loosely — don't pack too tightly, as stuffing expands as it cooks.

If cooking separately: bake for 35–40 minutes, until golden on top and cooked through — a meat thermometer should read at least 74°c in the centre.

If stuffing the turkey: cook according to the turkey's timing, checking the stuffing itself reaches 74°c before serving

Chef's notes & hacks:

·      always check the stuffing's internal temperature separately from the turkey, especially if it's inside the cavity — it can lag behind the meat.

·      For extra crisp edges, shape it into a log on a baking tray rather than a dish, you get more surface area

·      Make this a day ahead and keep it in the fridge uncooked, it's one less thing to do on the day

·      Swap dried apricots for dried cranberries or chopped prunes if you prefer.

·      For a firmer stuffing, add a little extra breadcrumb; for a softer, looser texture, add a splash of chicken stock.