Brett Stevens/bauermediasyndication.com.au
Not only is this classic sage and onion stuffing a flavour enhancer to your roast chicken, it’s a great way and make this an even more cost-effective meal.
If you don’t have sage, mixed herbs are often a pantry staple and can be used.. This recipe is simple but make any flavour additions that you love such as extra herbs, lemon zest,or fruit.
If your mixture is feeling too dry, add in an egg to bind – a little bit of water will also do the trick.
Looking for other meal ideas? Try this delicious one-pan pork belly with apple and fennel stuffing. And if you’re looking for the perfect roast potato to accompany your meal, our perfect golden and crispy roast potato recipe will ensure a perfectly crunch on the outside, soft on the inside roast potato.
Ingredients
Method
For a medium-sized chicken, pulse in a food processor the onions, white bread, sage and salt and pepper. If you like a ‘bound stuffing’, add 1 egg.
Change out the herbs, add dried fruit such as cranberries, or some citrus zest, or chopped nuts – there are no hard and fast rules, so go off-piste and improvise.
To ensure the stuffing cooks properly inside the chicken (undercooked stuffing could harbour bacteria from the chicken) aim for a moist, not dry, stuffing and spoon it in loosely – don’t compact it.
For stuffing recipes that include poultry, shellfish or meat, pre-cook these ingredients before incorporating them into the stuffing. Use a food thermometer to make sure the centre of the stuffing reaches 75°C before eating.
Why do we add stuffing to roast chicken?
Flavour! There are many recipes for roast chicken – if you want to keep it simple you could also simply use things like an onion and some fresh lemon and herbs to amp up the flavour of your roast.
What are the risks of stuffing poultry?
Just keep an eye on the internal temp of your chicken before serving to make sure everything is fully cooked. Keep your stuffing ingredients prepared separately from the chicken until you’re ready to cook.
