Roast Chicken Stuffing With Cranberries And Thyme – a delicious recipe with bread, onion, garlic, cranberries, thyme, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
If you only have fresh bread, take a few slices out about an hour before hand so it goes a bit dry and stale, and tear it into small pieces (this is WAY better than packet crumbs).
2
Saute the onions and garlic with a little olive oil in a pan until translucent.
3
Season with thyme, rosemary, salt and pepper.
4
Add cranberries and stir through.
5
Add chicken stock and allow to simmer for around 2-3 minutes, until it has reduced by about 1/3.
6
Add the bread pieces and stir through, and remove from heat straight away.
7
Make sure all ingredients are well combined and add a generous squeeze of lemon for that extra kick. Set aside to rest and cool while you get your chook ready before stuffing.
8
Bon apetite.
204
kcal
Calories
4
g
Fat
22
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 -4 slices bread (pref wholemeal), 1 small onion (diced), 1 garlic clove (diced), 1/4 cup dried cranberries, and more.
Yes, Roast Chicken Stuffing With Cranberries And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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