Stuffings for Poultry

Sausagemeat, breadcrumbs and cooked rice are all good stuffing bases. Add seasonings and, for different textures, nuts and dried fruit. Prepare about 225 g for a 2.25 kg bird and chill for at least 2 hours. Loosely stuff the neck end. Stuffing the body cavity can prevent heat from penetrating the centre and is not recommended for large birds. Stuff the bird shortly before you roast it, letting it come to room temperature to ensure even cooking.

For a tasty meaty stuffing, mix sausagemeat, chopped onion, nuts, parsley, raisins, apricots and breadcrumbs. Bind with egg and season.