Summer Chicken Stuffing Recipe

This stuffing is perfect for the spring and summer months ahead.  If you are cooking your chicken to be eaten as a lighter meal option, this is the ideal accompaniment. This stuffing compliments our free range Herb Fed birds with both fresh an exciting flavours and can be eaten both, hot or cold.

Tip:  Why not pop some in your picnic this summer!

Cous Cous ,Pine Nut and Apricot Stuffing 

  •         100g couscous
  •         175ml boiling chicken stock
  •         50g butter
  •         1 finely chopped onion
  •         1 garlic clove, crushed
  •         100g pine nuts
  •         140g dried apricots, roughly chopped
  •         handful flat leaf or curly parsley, roughly chopped
  •         2 tbsp mint leaves, roughly chopped
  •          1 lemon

How to make

  1. Put couscous in a large heatproof bowl, pour over chicken stock, and cover with cling film for 5 minutes until the liquid is absorbed.
  2.  Melt half the butter in a pan, then cook onion and garlic for 5-8 minutes until soft. Then set aside.
  3.  Dry-fry pine nuts for a few minutes until golden.
  4.  Combine onions, pine nuts, apricots and herbs with couscous.
  5.   Add a good squeeze of lemon juice, season, and finally stir in egg.
  6.   Leave to cool.

Serving Suggestion

This stuffing would be ideally used to stuff one of our famous ‘Herb Fed Free Range Chickens’ and then roasted, or bake separately for 30mins (180oC/fan 160oC/gas 4) to be eaten as an accompaniment.

Serve with creamy potato gratin and a crisp green salad. Enjoy!

The Perfect Christmas Stuffing for 2011

CHESNUT AND APPLE

 Ingredients

  • 1lb tin chestnuts, roughly chopped
  • 1 1/2lb pork sausage meat
  • 1lb cooking apples (peeled, cored and finely chopped)
  • 1 medium onion, finely chopped
  • 1 egg, beaten
  • Salt and black pepper
  • Zest of 1 large orange
  • 1 tablespoon flat leaf parsley
  • 1 tablespoon chopped sage
  • 1 rosemary sprig snipped
  • 6oz firm white bread cut into dice
  • 4 sticks of celery (roughly chopped)
  • 2oz butter

 

Method

Melt butter and fry onion celery and rosemary until soft.

Add parsley, sage, bread, apples, chestnuts and orange zest.

Season and mix well.

Add sausage meat and mix and cool.

Stuff the neck only and put any left over stuffing on tray to cook later.