This stuffing makes enough to fill the cavity of a size 9 bird.
30 g butter
½ onion, finely chopped
2 cups fresh breadcrumbs
1 diced apple, peeled
2 rashers of bacon(optional)
½ cup chopped fresh herbs (parsley, sage, thyme, dill, rosemary, chives, oregano)*
salt and freshly ground pepper to taste
½ cup sultanas or other dried fruits like chopped apricots or chopped prunes
Place the chopped onion in a bowl with the butter and microwave on high for 3-4 minutes. Add the rest of the ingredients and mix well. If you like, add bacon to the stuffing – cook first and add. Remember with poultry – it is important to always have the stuffing and the bird at the same temperature. Placing a hot stuffing in a very cold bird is not advised. Let the stuffing cool slightly before placing inside the bird.
* This may seem like a heavy measure of fresh herbs and you can certainly reduce the quantity if you prefer. But the intensity of the mixed herb flavour is worth it. Wrap your stuffed chicken with bacon and bake as you would normally – allowing extra time for a stuffed chicken.