Walnut and Mushroom Stuffing for Chicken 50g raisins 250 ml tawny port wine 2 tbsp walnut oil 55g walnuts, finely chopped 75g field mushrooms, very finely chopped 1 white onion, finely chopped 1 stick celery, finely chopped 60g fresh breadcrumbs (from white bread) 1 tbsp parsley, finely chopped 1 tbsp basil, finely chopped ½ tsp dried thyme 55g unsalted butter salt and pepper to taste Combine the tawny port and raisins in a small bowl and leave to soak for 25 minutes. In a non-stick frypan gently heat the walnut oil and add the mushrooms, celery and onion, cooking over a low heat for about ten minutes. Then leave the mixture to cool. Drain the raisins, reserving the tawny port. Add the drained raisins, walnuts, mushrooms, onion, celery, breadcrumbs, parsley, basil and thyme to the cooled mixture. Mix well. Melt the butter (do not let it brown) and mix it in. Add salt and freshly ground pepper to taste. Mix well again and the stuffing is ready. * Remarks: The stuffing may be frozen and used later. There should be more than enough to stuff two small chickens. Stuff lightly so that there is space for the stuffing to expand as you roast the chickens. Use the reserved tawny port for basting. Remember that a little salt rubbed on the skin of the chickens helps the skin to become more crispy. wellwood.au
Posted on: Tue, 15 Oct 2013 18:53:07 +0000
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