Saturday, 20 December 2014

Chicken or Turkey with Pistachio nuts and Cranberry & Apple stuffing!

 2 (about 1.5kg each) whole fresh chickens or  Turkey 
 2 teaspoons olive oil
 Sea salt & freshly ground black pepper
 1 bunch fresh continental parsley
Pistachio & cranberry stuffing
 1 1/2 tablespoons olive oil
 2 small brown onions, halved, finely chopped
 75g (1/2 cup) Craisins (dried cranberries), finely chopped
 55g (1/3 cup) unsalted pistachio kernels, finely chopped
 2 garlic cloves, crushed
 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
 2 eggs, lightly whisked
 1/3 cup finely chopped fresh continental parsley
 Select all ingredients

Step 1
To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.
Step 2
Preheat oven to 190°C. Rinse chicken or turkey cavities under cold running water. Pat dry with paper towel inside and out.
Step 3
Spoon the pistachio mixture among chicken cavities. Close cavity openings with toothpicks. Tie the legs together with unwaxed white kitchen string.
Step 4
Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with oil. Season with sea salt and pepper.
Step 5
Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the thighs. Cover with foil and set aside for 10 minutes to rest or cook in a slow cooker for 4 hours on high.  Place chickens on serving platters and serve with pistachio stuffing and parsley.