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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaDec 17, 2012
Stuffing for our family's Roast Sunday Chicken.
Here it is the King of Kings in all its Glory! An old! Family heirloom recipe of ours! In fact, it goes back generations! You may also use this stuffing to make the most tastiest of all cocktail sausage rolls using (In South Africa) the brand, Today’s Puff Pastry (Defrost pastry completely, keep cold & do not handle roughly!) cut pastry into 8 sections along the length. Place stuffing down length, roll up and bake seam-side down. When baking sausage rolls, bake on highest temperature to boost the puff in the puff pastry (Gets it to puff out nicely) Then drop temp down a bit, gradually dropping temp just enough to not allow it to burn. I don’t use egg-wash because it can have a tendency to glue layers together whilst baking. These sausage rolls are divine! Put in simple terms... Just one bite & you won’t stop yourself from eating these! So Sinful!!!!!!
There is no need to sew up or close stuffing in chicken cavity. Stuffing will firm up & set as it cooks.
Any leftover stuffing may be slipped under chicken / turkey skin or used to make sausage rolls.
1 large roasting chicken weighing a minimum of 1.4kg
Ingredients (Stuffing)
Sprinkling salt & pepper 4 slices chopped/diced streaky bacon 2 pork bangers/sausages, skinned (Original British recipe) 1 small to medium onion, grated Sprinkling of mixed dried herbs Sprinkling of parsley 1 large egg (No.3) Big pinch of sage
Chop up bacon very finely. Mix with the skinned sausage meat, onion, and all seasonings & bind everything together with beaten egg. Stuff cavity of chicken. Season Chicken with extra sage, mixed herbs, parsley, salt & pepper. Bake / Roast in oven at 180 degrees Celsius until golden brown & done. We would serve this with roasted potatoes, cabbage or green bean potato onion stew, savoury yellow spicy rice, gem squash, peas, pumpkin, broccoli/cauliflower in cheese sauce together with gravy made up from our pan juices after roasting chicken. Enjoy!
BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaDec 17, 2012
Sorry I have left out bread. I just use pieces of (can be fresh / stale) white bread which I just break up with my hands into crumbs to bind all together. Do not make too stiff because it will set as it cooks. Any extra stuffing may be slipped beneath skin of breast & thighs if you just gently hand & fingers under to lift forming a pocket. Also keep breast moist. When Roasting Turkey or chicken always end with breast facing down so juices can run into breast keeping it moist. Enjoy!
Roast Chicken Stuffing. Use this recipe to stuff your Turkey this Christmas (2)
Here it is the King of Kings in all its Glory! An old! Family heirloom recipe of ours! In fact, it goes back generations! You may also use this stuffing to make the most tastiest of all cocktail sausage rolls using (In South Africa) the brand, Today’s Puff Pastry (Defrost pastry completely, keep cold & do not handle roughly!) cut pastry into 8 sections along the length. Place stuffing down length, roll up and bake seam-side down. When baking sausage rolls, bake on highest temperature to boost the puff in the puff pastry (Gets it to puff out nicely) Then drop temp down a bit, gradually dropping temp just enough to not allow it to burn. I don’t use egg-wash because it can have a tendency to glue layers together whilst baking. These sausage rolls are divine! Put in simple terms... Just one bite & you won’t stop yourself from eating these! So Sinful!!!!!!
There is no need to sew up or close stuffing in chicken cavity. Stuffing will firm up & set as it cooks.
Any leftover stuffing may be slipped under chicken / turkey skin or used to make sausage rolls.
1 large roasting chicken weighing a minimum of 1.4kg
Ingredients (Stuffing)
Sprinkling salt & pepper
4 slices chopped/diced streaky bacon
2 pork bangers/sausages, skinned (Original British recipe)
1 small to medium onion, grated
Sprinkling of mixed dried herbs
Sprinkling of parsley
1 large egg (No.3)
Big pinch of sage
Chop up bacon very finely. Mix with the skinned sausage meat, onion, and all seasonings & bind everything together with beaten egg. Stuff cavity of chicken. Season Chicken with extra sage, mixed herbs, parsley, salt & pepper. Bake / Roast in oven at 180 degrees Celsius until golden brown & done. We would serve this with roasted potatoes, cabbage or green bean potato onion stew, savoury yellow spicy rice, gem squash, peas, pumpkin, broccoli/cauliflower in cheese sauce together with gravy made up from our pan juices after roasting chicken. Enjoy!