As usual, I’ve made a base of sausagemeat, onion, celery and breadcrumbs, and split it into two batches.
To one I added dried apricots and dried barberries which I reconstituted in champagne (but only because there was half a bottle of flat champagne in the kitchen). Then a pinch of mixed spice.
The second stuffing had pistachios, lots of flat-leaved parsley & a bit of thyme, some chopped green olives, garlic, lemon zest and lemon juice.
Incidentally, my computer problems are back and so the final entry to my advent calendar will have to wait until when and if I get it running again… hopefully at least before midnight.