This season, ditch the pork and roast a poultry – it's an audience-pleaser which recipe won't go wrong!
Ingredients
- Essential olive oil, to drizzle
- 4kg poultry, neck removed, rinsed, dried
- 6 large desiree taters, peeled, quartered
- 1 cup (250ml) white-colored wine
- 1 cup (250ml) chicken stock
- 1 onion, finely chopped
- 3 garlic clove cloves, finely chopped
- 1/4 cup (35g) unsalted pistachio kernels, chopped
- 400g (about 1 loaf) ciabatta, crusts removed, bread torn into really small pieces
- 100g veal or pork mince (or perhaps a mixture)
- 1 apple or pear, peeled, grated
- 1/3 cup mixed dried fruit, for example craisins (dried cranberries) and chopped apricots
- Large pinch each nutmeg and cinnamon
- 3 slices prosciutto, chopped
- 6 sage leaves, thinly sliced
- 1 egg
- A a little vin santo or brandy
Method
Preheat the oven to 200°C. For that stuffing, prepare onion and garlic clove inside a a little oil over low heat until soft. Awesome slightly, then mix well with remaining ingredients and season.
Fill poultry cavity with stuffing, pressing in firmly. Secure opening having a skewer and tie legs with kitchen string.
Splash just a little oil right into a roasting pan, adding poultry and taters. Add wine and stock and roast for just two hrs, basting every half an hour (add water to pan if dry, and canopy with foil if overbrowning), until juices run obvious whenever a skewer is placed within the leg. The greater frequently you baste, the greater succulent the end result.
Remove from oven and rest for ten minutes, covered loosely. Carve the poultry and revel in.