To celebrate Christmas, Stokehouse Q Executive Chef Richard Ousby has revealed his secret Christmas Stuffing recipe, perfect for this year’s chicken and turkey feasts!
100g sourdough bread crumbs
20g parsley – chopped
3 thyme sprigs – leaves picked off the stem
7 Kampot peppercorns – finely ground
1 chicken stock cube
1 lemon – zested and juiced
50g macadamia nuts – roasted and chopped
15g Parmesan finely grated
50g diced shallots
2 cloves sliced garlic
50g diced bacon
1 king brown mushroom – finely diced
40mls olive oil
300g chicken mince
4 sage sprigs – chopped finely
16 lemon myrtle leaves
2 x 1.4kg well raised chickens (or a turkey of course)
– Pre-heat the oven to 240˚C
– In a large mixing bowl combine bread crumbs, chopped parsley, thyme leaves, Kampot pepper, crumbled stock cube, lemon zest, macadamia nuts, egg and parmesan; set aside.
– In a large fry pan, sauté the onions, garlic, bacon and king brown mushrooms in Stokehouse olive oil.
– Once onions are translucent, add the chicken mince and sauté until mostly cooked. Remove from the pan and place in a large mixing bowl; set aside.
– In a large saucepan, heat butter until foaming.
– As soon as the butter starts to brown, add sage and stir, cook for 10 seconds.
– Deglaze with lemon juice – adding the lemon juice will shock the heat to stop it from over cooking. Immediately pour over chicken mince mixture. Rest for 5 minutes.
– Then add this into the breadcrumb mixture; season with sea salt if needed.
– Line the cavity of the two chickens with the lemon myrtle leaves.
– Top the leaves with the stuffing and truss (tie around parsons nose)
– Massage chook with Stokehouse olive oil ready for roasting.
– Place chickens into the preheated oven and roast for 10 minutes.
– Turn oven down to 170˚C. Cook until core temperature reaches 60˚C (using temperature probe) then remove from oven.
– Rest in a warm position, loosely wrapped in foil for 15-20minutes before serving.