Â½ onion, finely chopped
2 cups fresh breadcrumbs
1 diced apple peeled
2 cooked, rashers bacon, diced (optional)
Â½ cup mixed fresh herbs e.g.(sage, parsley, chives rosemary, dill, coriander thyme, oregano)
Salt and freshly ground black pepper
Â½ cup sultanas or other dried fruit
Â¼ – Â½ cup toasted pine nuts
1 lemon (or lime)
3 â€“ 4 rashers of bacon to cover bird whilst cooking (optional)
This recipe uses indirect cooking, this is where the outer burners are turned on while the inner burners are off, and the food is place over the inner burners with the lid closed, so that the food is heated indirectly.
Place the butter and onion in a bowl and microwave on high for 3 â€“ 4 minutes. Add the rest of the ingredients apart from the lemon and the bacon rashers that will eventually cover the bird.
Cut the lemon in half, and squeeze one half of it into the cavity of the bird. Stuff the bird with the stuffing, and squeeze the remaining lemon half over the bird itself top with 3 â€“ 4 bacon rashers if you so desire.
Allow 1 Â½ hours cooking time for a large bird (this will vary, so trust your eyes rather than the clock), when the juices run clear the bird is done.
David B. February 9th, 2010
Posted In: Meat Poultry & Fish