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Mushroom and Chestnut Stuffing for Roast Chicken

Add some extra mushrooms around a roast during the last 10 minutes of cooking – the mushrooms will absorb the juices and make marvellous gravy

Dish Details:


INGREDIENTS:

2 tsp oil
1 small onion, chopped finely
175g brown/chestnut mushrooms, chopped
125g fresh pork mince
25g fresh breadcrumbs
75g whole chestnuts, peeled and chopped finely
2 tbsp fresh sage, shredded
1 small egg, beaten
1 handful brown/chestnut mushrooms (optional)
1.8kg whole chicken


PREPARATION:
1. Heat the oil in a pan and cook the onion and mushrooms for 2 minutes. Cool, then transfer to a mixing bowl.

2. Add the remaining ingredients to the mix and stir together well.

3. Use this mixture to loosely stuff the neck end of the chicken. Roast according to the pack instructions. (If stuffing a turkey, you'll need to double the quantity.)

4. Shape the remainder of the stuffing into balls. Halfway through cooking the chicken, arrange the stuffing balls around the chicken. If desired, place the extra mushrooms around the roast chicken for the last 10 minutes.


PREP/COOK
INFORMATION:

Prep time: 10 minutes

Source: Mmm... Mushrooms 
Victoria Lloyd-Davies, The Mushroom Bureau

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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