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Mixed Mushroom Stuffing for Roast Chicken

Mushrooms add plenty of flavour to the roast chicken and you have crunchy little stuffing balls for serving on the side. This is a quick and easy stuffing recipe.

Mixed Mushroom Stuffing for Roast Chicken
Ingredients
  • ⅓ cup olive oil
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely sliced
  • 500 g mixed mushrooms (such as shiitake, oyster, button etc), cleaned - large ones chopped up, small ones torn
  • 1 bunch fresh thyme
  • 1 lemon
  • salt and freshly ground black pepper
  • ½ cup pine nuts
  • 1 cup fresh white breadcrumbs
  • 1 medium egg, beaten
  • 1 whole roasting chicken (about 1.5kg)
Instructions
  1. Preheat oven to 240°C.
  2. Heat olive oil in a large frying pan over a medium heat. Add onion and garlic and cook for about 10 minutes until soft and translucent (not coloured). Add the mushrooms with the leaves from a few of the thyme sprigs. Turn the heat up to high and fry for 5 to 10 minutes until the mushrooms go slightly crispy. Remove from the heat, grate in the zest of the lemon and season well. Place into a bowl and set aside to cool.
  3. Once the mixture has cooled, mix in the pine nuts and breadcrumbs, then add the egg.
Stuffing the Chicken
  1. Carefully, push your fingers between the meat and skin on the top of the chicken then gently create a pocket for the stuffing.
  2. Push a quarter of the stuffing into this pocket and roll the remaining mixture into balls and set aside.
  3. Cut the zested lemon in half and place in the chicken cavity with the remaining thyme sprigs.
  4. Place chicken in a roasting tray, drizzle with olive oil and season with salt and pepper.
Cooking the Stuffed Chicken
  1. Place chicken into the preheated oven and turn the heat down to 200°C.
  2. Cook for 40 minutes, remove tray from oven and add your mushroom stuffing balls to the tray.
  3. Return to the oven and cook for a further 35 minutes until chicken is a golden colour. ( To check your chicken is cooked, stick a skewer into the fattest part of the thigh – if the juices run clear, your chicken is done. )
  4. Leave to rest for 10 to 15 minutes, covered loosely with tin foil, then serve with roast vegetables and greens of your choice.

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