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Source: ONE News
This stuffing makes enough to fill the cavity of a size 9 bird.
30 g butter
1/2 onion, finely chopped
2 cups fresh breadcrumbs
1 diced apple, peeled
2 rashers of bacon (optional)
1/2 cup chopped fresh herbs (parsley, sage, thyme, dill, rosemary,
chives, oregano)*
salt and freshly ground pepper to taste
1/2 cup sultanas or other dried fruits like chopped apricots or
chopped prunes
Place the chopped onion in a bowl with the butter and microwave on high for 3-4 minutes. Add the rest of the ingredients and mix well. If you like, add bacon to the stuffing - cook first and add.
Remember with poultry - it is important to always have the stuffing and the bird at the same temperature.
Placing a hot stuffing in a very cold bird is not advised. Let the stuffing cool slightly before placing inside the bird.
*This may seem like a heavy measure of fresh herbs and you can certainly reduce the quantity if you prefer - but the intensity of the mixed herb flavour is worth it.
Wrap your stuffed chicken with bacon and bake as you would normally - allowing extra time for a stuffed chicken.
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