Breadcrumb, Red Onion and Walnut Stuffing For Roast Chicken, Using Giblets
Over a year ago
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Ingredients
- 4 - 5 end of loaf crusts. brown or white
- 1 - 2 chicken livers
- 1 chicken heart
- 1 red onion. chopped
- 1 tbsps olive oil
- 1 egg
- ½ tsp white pepper
- 2 garlic cloves. crushed
- 1 tsp Cumin seeds
- ¼ tsp salt
- 2 tbsps walnuts chopped
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
This recipe is for my family, who love stuffing!
Method
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1
Whizz up the bread crusts in a food processor to fine crumbs. In a little olive oil, fry the red onion, and the heart, chopped up, until soft, and then add the chopped livers and the garlic. Cook for another 2 mins. Mix this with the breadcrumb mixture, and stir in the olive oil, the egg, cumin seeds, pepper and salt. Stir in the chopped walnuts. Stuff this into the chicken and roast in your usual way.
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