Serves: 4-6 - Time:
This is an American-style stuffing by which I mean the crumbs are supposed to be quite coarse -rather than the finer white crumbs we are used to adding to our stuffings. I find it easier to cook the stuffing in a dish separately but by all means stuff the neck of the chicken if you prefer. The sobrasada gently flavours the breadcrumbs with its subtle smoky heat and the vegetables keep the stuffing moist. You might think about serving the stuffing with the Christmas turkey.
- 2 tablespoons extra-virgin olive oil
- 3 echalion shallots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 90g slightly stale, rustic-style white bread
- 145g sobrasada
- 1 tablespoon thyme leaves, finely chopped
- 1 tablespoon finely chopped flat-leaf parsley
- Grated zest of 1 lemon
- 1 egg, beaten
- Heat the oil in a saucepan and sauté the shallots and celery for about 10-12 minutes, stirring often to prevent the vegetables from burning. Take the pan off the heat and cool for 15 minutes.
- Put the bread in a food processor and blend briefly to barely break up the bread. Add the sobrasada and blend in short bursts until just mixed. Tip the contents into a mixing bowl and stir in the cooled vegetables and all the remaining ingredients. Season with salt and ground black pepper.
- Heat the oven to 200˚c, fan oven 180˚, mark 6. Pack the stuffing into an ovenproof dish. Bake in the oven for about 25 minutes until slightly crispy around the edges. Serve with roast chicken.