Pork, Apricot and Pistachio Dressing

Pork, apricot, and pistachio dressing

The Spruce Eats / Teena Agnel

  • Total: 65 mins
  • Prep: 25 mins
  • Cook: 40 mins
  • Yield: serves 8 to 10
Nutritional Guidelines (per serving)
219 Calories
11g Fat
18g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: serves 8 to 10
Amount per serving
Calories 219
% Daily Value*
Total Fat 11g 15%
Saturated Fat 3g 17%
Cholesterol 36mg 12%
Sodium 108mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 5g 16%
Protein 13g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pork sausage often complements turkey stuffing, and in this Gordon Ramsay recipe, the sausage is combined with apples, apricots and pistachios. It encases a spicy Merguez sausage and is then rolled into a cylinder shape, cooked, and sliced. You can assemble the dressing up to two days ahead, and cook it with the Lemon and Garlic Roast Turkey.

Ingredients

  • 3/4 pound ground pork
  • Salt and freshly-ground black pepper (to taste)
  • 1 apple
  • 5 or 6 dried apricots (finely chopped)
  • 1/4 cup pistachios (finely chopped)
  • 1 lemon (zested and grated)
  • 1/2 cup fresh flat leaf parsley (coarsely chopped)
  • 1 to 2 tablespoon olive oil
  • 16 to 18 fresh sage leaves
  • 2 Merguez sausages or Spanish chorizo

Steps to Make It

  1. Gather the ingredients.

    Pork, apricot and pistachio dressing ingredinets
    The Spruce Eats / Teena Agnel
  2. Put the ground pork into a mixing bowl, season with salt and pepper and mix together.

    Put ground pork in mixing bowl
    The Spruce Eats / Teena Agnel
  3. Using a box grater, grate the apple into the mixing bowl, and combine with the pork.

    Add apple
    The Spruce Eats / Teena Agnel
  4. Add the chopped apricots and pistachios and mix together.

    Add apricot
    The Spruce Eats / Teena Agnel
  5. Add the lemon zest and chopped parsley to the mixture and mix until well-combined.

    Add lemon zest
    The Spruce Eats / Teena Agnel
  6. Lay a 17-inch piece of aluminum foil flat on a work surface and drizzle with olive oil. Use your fingers to spread the olive oil over the foil. Place 2 sage leaves end-to-end on the foil, slightly overlapping each end. Lay 2 more end-to-end sage leaves next to the first 2 sage leaves, and repeat until all sage leaves are used. Sprinkle the sage with salt and freshly ground pepper.

    Leaves on foil
    The Spruce Eats / Teena Agnel
  7. Divide the sausage mixture in half and shape into a cylinder. Lay the cylinder in the center of the sage leaves, then gently flatten the pork, running your fingers down the middle to make a slight indentation.

    Divide sausage mixture
    The Spruce Eats / Teena Agnel
  8. Lay 1 Merguez or Spanish chorizo in the indentation, then measure and cut the second Merguez to fit the remaining indentation. Use the remaining pork mixture to cover and encase the Merguez.

    Add sausage
    The Spruce Eats / Teena Agnel
  9. Pick up the foil at the end closest to you, and roll up the pork, jelly-roll fashion. Keep the foil tight as you roll. Pull the foil back to make sure the sage leaves are now clinging to the pork, and re-position them if needed.

    Add sage
    The Spruce Eats / Teena Agnel
  10. Re-wrap the pork tightly, molding it into a log. Twist both ends of the foil, pushing the pork together so it's a compact sausage-shape. You can now store this in the refrigerator up to two-days ahead.

    Rewrap pork
    The Spruce Eats / Teena Agnel
  11. When you're ready to cook, preheat the oven to 400 F and bake for 40 minutes.

  12. Slice and serve.

    Slice and serve
    The Spruce Eats / Teena Agnel