Middle Eastern fruit and nut stuffing recipe

Created by Allan Campion and Michele Curtis

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Cuisine: Modern Australian

This is an aromatic, sweet and nutty stuffing that is excellent in a big corn fed chicken.

Ingredients

60g butter
1 onion, diced
Pinch of saffron threads
60g (1/3 cup) almonds
60g (1/3 cup) pine nuts
125ml (1/2 cup) white wine
75g (3/4 cup) sultanas
75g (3/4 cup) dry breadcrumbs

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Preparation

Heat a heavy-based frying pan over medium heat. Add butter and cook onion with saffron, almonds and pine nuts until onion is soft and nuts are brown. Add white wine and sultanas and cook until wine has evaporated.

Remove from the heat. Stir onion mix with breadcrumbs. Spoon into the bird of your choice and cook as directed.

Makes enough for two chickens.

If you enjoyed this Middle Eastern fruit and nut stuffing recipe then browse more Modern Australian recipes, side dish recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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