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

Ingredients 

 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

Method 

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.