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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Both recipes make enough to stuff a 6 lb chicken or turkey. Make sure you place the stuffing in the neck of the turkey and not inside the cavity. Ingredients:
1 medium egg, beaten |
salt & freshly ground black pepper |
2 tablespoons fresh cilantro, roughly chopped |
4 ounces stale bread, made into very coarse crumbs |
4 ounces almonds, toasted, blanched, chopped |
1 onion, finely chopped |
1 tablespoon olive oil |
6 garlic cloves, left whole with skins on |
1 medium egg |
salt & freshly ground black pepper |
1 tablespoon fresh thyme, chopped |
4 ounces stale white breadcrumbs |
4 ounces cranberries |
14 ounces chestnuts, shelled, finely chopped |
1 medium onion |
1 tablespoon olive oil |
Directions:
1. Almond, Roast Garlic and Cilantro Stuffing:.
2. Preheat the oven to 400°F Place the unpeeled garlic in a small roasting tin or ovenproof dish and roast for 20 minutes, until very soft. Remove from oven and leave to cool.
3. Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes until soft.
4. Add the almonds, breadcrumbs and cilantro and mix well. Season. Squeeze the garlic puree out of their skins and mash with the back of a spoon. Add to the stuffing with the egg and mix well to bind.
5. Chestnut, Cranberry and Thyme Stuffing:.
6. Heat the oil in a frying pan and add the onion and fry for 2-3 minutes or until soft.
7. Stir in the chestnuts, cranberries, breadcrumbs and thyme leaves. Season and transfer to a bowl and add enough of the egg to bind.
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