Name: Chicken with stuffing
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 2.5 ml salt; 5 ml dried sage; 2.5 ml mace or nutmeg, ground; 1 ml freshly ground black pepper; 750 ml breadcrumbs; 90 ml butter or margarine; 125 ml raisins chopped; 125 ml walnuts or pecan nuts, chopped; milk; 500 ml sausages meat; 30 ml ham chopped; bread sliced white, soaked in milk; 45 ml fresh parsley chopped; eggs whisked; salt and freshly ground black pepper; 30 ml butter or oil; onion chopped finely or grated; 500 ml breadcrumbs; 5 ml salt; 1 ml freshly ground black pepper; 5 ml dried thyme; 15 ml fresh parsley chopped; 125 ml milk; eggs beaten with milk

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Ingredients (24)

Raisin and nut stuffing

2.5 ml	salt
5 ml	dried sage
2.5 ml	mace — or nutmeg, ground
1 ml	freshly ground black pepper
750 ml	breadcrumbs
90 ml	butter — or margarine
125 ml	raisins — chopped
125 ml	walnuts — or pecan nuts, chopped
	milk

Sausage stuffing

500 ml	sausages — meat
30 ml	ham — chopped
	bread — sliced white, soaked in milk
45 ml	fresh parsley — chopped
	eggs — whisked
	salt and freshly ground black pepper

Bread stuffing

30 ml	butter — or oil
	onion — chopped finely or grated
500 ml	breadcrumbs
5 ml	salt
1 ml	freshly ground black pepper
5 ml	dried thyme
15 ml	fresh parsley — chopped
125 ml	milk
	eggs — beaten with milk

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Method:

Raisin and nut stuffing
1. Mix the spices and herbs and add to
the breadcrumbs.
2. Add the melted butter.
3. Add the raisins and nuts and mix well.
4. Moisten with milk if the mixture is too dry.
5. Use for poultry.

Sausage stuffing
1. Mix the first four ingredients.
2. Add the egg and mix well. Season to taste.

Bread stuffing

TIP
• Substitute ground cumin, cinnamon and chopped coriander leaves for the sage and mace.