Minced pork for stuffing

Consider this Moroccan inspired stuffing this Christmas for a variation on the usual styles…. the preserved lemon lends a bitterness with the sweetness coming from the apricots which pair so nicely with the richness of turkey or goose and a fantastic gravy.

We also recommend that you cook the stuffing separately in an oven proof container and serve it separately from your centerpiece, although you can always stuff the cooked bird with the cooked stuffing too!

Moroccan preserved lemon and apricot stuffing

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  • 900gr pork sausage meat
  • 250gr chopped onions
  • 1 garlic clove ( minced)
  • 150gr bread crumbs
  • 50ml milk
  • 3 egg whole
  • 50gr (1-2 whole preserved lemons) chopped Moroccan preserved lemon(split the lemon and use only the rind after removing the pith)
  • 25gr chopped parsley
  • Salt and pepper to taste(when mix is complete cook a table spoon in a pan and taste)


  1. Mix the breadcrumbs with the milk, egg and salt and pepper
  2. Chop the onions and garlic —use a food processor on pulse
  3. Chop the Moroccan lemon and parsley finely
  4. Now add all the ingredient together and mix well with your hands—now is a good time to cook a spoon full and taste test!

I prefer to cook the stuffing separately in oven ware—you can always fill the turkey prior to serving!