We are very honoured that Sabrina Ghayour - British-Iranian, multi-award winning Chef and food writer… and Herb Fed Supporter has created a wonderful Rooster Stuffing recipe especially for us.
Serves: Makes 14-16 stuffing balls or enough stuffing for a rooster
Ingredients
Method
225g pork sausage meat
zest of 1/2 an unwaxed orange
30g dried cranberries, finely chopped
75g good bread (crusts removed pre weighing)
6 tablespoons of milk
25g pistachios, finely chopped
1 teaspoon of finely chopped parsley
1 teaspoon of finely chopped sage
1/2 teaspoon of finely chopped rosemary
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Salt and pepper to taste
Finely chop the bread as best you can and place in a small bowl and add the milk. Mix with your hands to ensure you soak all the dough. Leave to rest for 10 minutes.
In a mixing bowl, add all the other ingredients along with a generous amount of salt pepper.
Once the bread has absorbed the milk, add into the mixing bowl with the rest of the ingredients and mix really well using your hands for a minute or two to ensure everything is evenly combined.
Either stuff your rooster or make into 14-16 balls.
To roast in balls, preheat oven to 200 degrees and line a tray with baking paper. Cook for 20-22 minutes until nicely browned and cooked inside then serve alongside your roast.
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