Ingredients
- 30g onion finely chopped
- 60g celery finely chopped
- 70g butter
- 100g white bread cubes
- 1 tsp freshly ground black pepper
- 2 eggs beaten
- 1/2 cup Manchego grated
- 1/2 tsp salt
- 2 tbsp fresh sage finely chopped (or 1tbsp dried sage)
- 1 x 1.5kg Turk's free range whole chicken
Directions
- Preheat the oven to 220°C. In a small frying-pan sauté the onion and celery in the butter until softened. Combine in a large mixing bowl with the bread, pepper, eggs, Manchego, salt and sage.
- Pack the cavity of the chicken with the stuffing. Season the skin with salt and pepper, then tie the legs together with butcher’s string. Place in a greased and lidded shallow casserole, cover and roast for about 2 hours. Take the lid off for the last 15 minutes to brown.
- Remove from the oven. Allow to rest for 10–15 minutes, then carve on a large platter and serve.
- SIMON SAYS Manchego cheese is made from the milk of Manchego sheep and is aged for three months or longer. It has a rich golden colour and melts beautifully when cooked. Try cubes of Manchego cheese with fresh pear or with quince paste. Pack cubes of Manchego loosely into a jar and cover with extra virgin olive oil, adding dried herbs such as wild thyme or a little rosemary or even chilli if you like spicy flavours. Seal and leave for a minimum of 1 month before eating. The cheese will continue to mature for up to a year.
