• 30 ml (2 T) sunflower oil
  • 30 ml (2 T) butter
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, chopped
  • 500 g chicken sausage
  • 1 x 410 g can Rhodes Apricot Halves in Syrup, drained, chopped
  • 8 sage leaves, chopped
  • 125 ml (½ C) fresh breadcrumbs
  • salt and freshly ground black pepper


  1. Heat the oil and butter in a frying pan.
  2. Add the onion, garlic and celery and fry for 5 minutes over medium heat until the onion and celery soften.
  3. Transfer to a bowl to cool.
  4. Remove the sausage meat from the casings and add to the onion mix.
  5. Add the Rhodes Apricot Halves, sage leaves and breadcrumbs.
  6. Stir to mix until all the ingredients are well blended.
  7. Season well with salt and pepper.
  8. Use the stuffing to stuff a chicken or turkey.


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