Mushroom and Chestnut Stuffing for Roast Chicken
recipe
Mushroom and Chestnut Stuffing for Roast Chicken
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Add some extra mushrooms around a roast during the last 10 minutes of cooking – the mushrooms will absorb the juices and make marvellous gravy
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:
10
Total Time:
10min
Directions
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- Heat the oil in a pan and cook the onion and mushrooms for minutes. Cool, then transfer to a mixing bowl.
- Add the remaining ingredients to the mix and stir together well.
- 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.)
- 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 minutes.
Source:
Victoria Lloyd-Davies, The Mushroom Bureau
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