Today on Let’s Do Christmas with Gino and Mel, Gino serves up a delicious stuffing ideal for your Christmas dinner.

To make his stuffing, Gino use 500g sausage meat, 50g dried apricots, 40g walnuts, a small bunch of sage leaves, zest of 1 orange, 100g stale bread, 3 tbsp cranberry sauce, 1 large egg, salt and pepper to season.

Gino starts by blitzing the bread so it resembles breadcrumbs. He then places the sausage meat in a large bowl and season.

Next he adds the apricots, walnuts, sage, orange zest, breadcrumbs and cranberry sauce. Then he cracked in the egg and mixed everything together thoroughly.

He then rolled the mixture into balls the size of a walnut then placed on a tray and wrapped in cling film and place into the freezer for up to a week.

When needed, Gino recommends taking them out of the freezer for 30 minutes and roast at 180°C for 25-30 minutes or until the sausage meat is cooked through.