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A HERITAGE WE CAN BE PROUD OF...
Chicken and stuffing has become an American household favourite where stuffing forms the main part of a Thanksgiving meal. This dish was first recorded in the Roman times where the chosen bird was stuffed with bread, herbs, spices and vegetables.
INGREDIENTS
2 Tbsp Oil
2 Pork sausages, casings removed
1 Onion, chopped
3 cups Breadcrumbs
¼ cup Fresh parsley, chopped
2 Tbsp Margarine, melted
2 Eggs, beaten
1.5kg Whole chicken, cleaned and ready for roasting
6 - 8 Rashers of bacon (optional)
1 IMANA Mushroom Sauce
1 IMANA Roast Chicken Flavoured Gravy
METHOD
Preheat the oven to 180°C.
In a bowl, combine the sausage meat, onion, breadcrumbs, parsley, margarine and eggs together.
Add half the IMANA Mushroom Sauce powder and mix well until combined.
Place the chicken in a roasting pan and stuff with the mixture.
Tie the legs together with string.
Rub the oil over the chicken and then rub the remaining IMANA Mushroom Sauce powder over the chicken.
Place the bacon rashers over the top of the chicken (optional).
Cover the chicken with foil or the lid of the roasting pan.
Roast in the middle of the oven for 1 hour.
Remove the foil or lid and continue roasting for 15 - 30 minutes. To check if the chicken is cooked, push a knife into the thickest part (If the juices run clear, it's cooked).
Allow the chicken to rest for 15 minutes before carving.
Prepare the IMANA Roast Chicken Flavoured Gravy as per packet instructions and serve with the meal.
Serve with roast potatoes and vegetables.
