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

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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

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.