Roast Chicken Stuffing With Cranberries and Thyme

Ingredients

• 2-3 slices bread (pref wholemeal)
• 1/2 onion (diced)
• 1 garlic clove (diced)
• 1/4 cup dried cranberries
• 1-2 teaspoon thyme
• 1-2 teaspoon rosemary
• 1/2 cup chicken stock
• salt and pepper (to season)
• 1/2 lemon, juice of

Directions

1. 1

   If you only have fresh bread, take a few slices out about an hour before hand so it goes a bit dry and stale, and tear it into small pieces (this is WAY better than packet crumbs).

2. 2

   Saute the onions and garlic with a little olive oil in a pan until translucent.

3. 3

   Season with thyme, rosemary, salt and pepper.

4. 4

   Add cranberries and stir through.

5. 5

   Add chicken stock and allow to simmer for around 1-2 minutes, just enough for the flavour to perfuse.

6. 6

   Add the bread pieces and stir through, and remove from heat straight away.

7. 7

   Make sure all ingredients are well combined and add a squeeze of lemon for an extra kick. Set aside to rest and cool while you get your chook ready before stuffing.

8. 8

   Bon apetite.