Brioche, Sage and Currant Stuffing
Been looking for ways to spice up your traditional Sunday roast? Well look no further! This stuffing recipe will have your friends and family on their hands and knees begging for the recipe. Okay….. maybe not that dramatic, but I assure you this stuffing is seriously good.
I recently whipped this recipe up using a free range organic chicken, served with cauliflower au gratin, dukkah baked pumpkin and garlic beans. If you’re vegetarian, don’t stress! You can still enjoy this delicious stuffing by simply baking it in a small loaf tin until golden brown.
So without further ado, here is the recipe:
2 cups of brioche crumbs
1/4 cup currants
1 onion, finely diced
2 tbs chopped sage
1 tsp salt
1/2 tsp cracked pepper
1/2 cup pistachio kernels
50g butter cubed.
Combine ingredients using your hands and put into cavity. Transfer chicken into a pre-heated oven and roast as per usual. Alternatively, place in a small lined loaf tin and bake until golden brown.
Note: Before placing my stuffed chicken in the oven, I placed a couple of slices of butter and sage underneath the skin of the breast to keep the chicken moist. I also made a delicious gravy using the pan juices cooked off with white wine and bone broth.
This recipe goes deliciously with Turkey! Simply omit the currants and use cranberries instead.