Chicken Stuffing

Ingredients
Parsley, Onion and Thyme.

• 3 to 4 slices of stale bread 2-3 days old  (crumbed). For all my friends on the Banting diet you can use your Banting seed bread
• 1 large egg slightly whipped.
• 1  fresh parsley chopped.
• One small onion finely chopped.
• 1Tb fresh thyme (can use dried).
• 1 tsp fresh sage (can use dried).
• 75g soft butter. 
• Freshly ground sea salt to taste.
• Freshly ground black pepper to taste.

Method
Parsley, Onion and Thyme.

• Place all your above ingredients, except the egg and the butter in a food processor.
• Blend until onions are finely chopped and bread is fine crumbs.
• Empty all the ingredients into a mixing bowl.
•  Now's the time to wash your hands.
• Add the butter and whipped egg into your mixing bowl with the other ingredients.
• Using you hands combine until you get a nice moist mass (must not be mushy).
• Wrap in cling wrap and refrigerate for about an hour.

Ingredients
Sausage and Herbs.

Method 
Sausage and Herbs

• 3 to 4 slices of bread (crumbed)or(Banting seed bread crumbed).
• 1 large egg slightly whipped.
• 2 pork sausages remove the meat from the skin casing.
• 1 Tbsp fresh parsley chopped.
• One small onion finely chopped.
• 1Tbsp fresh thyme (can also use dried Thyme here if you wish).
• 1 tsp fresh sage (can also use dried sage),
• 75g soft butter, 
• Freshly ground sea salt to taste,
• Freshly ground black pepper to taste.

• Place a med skillet /frying pan on your hob and add half your butter,
• Add the sausage meat, garlic, onions, and cook until nice and tender approx. 3-4 minutes, set aside to cool down.
• Once cooled down place in a large mixing bowl together with all your other  ingredients.
• Using you hands combine until you get a nice moist mass (must not be mushy).
• Should it it get too soggy use some all purpose flour to reach a moist mass.

Ingredients 
Bacon and Mushrooms.

Method 
Bacon and Mushrooms.

• 3 to 4 slices of stale bread 2-3 days old  (crumbed) or Banting seed bread crumbed.
• 75g soft butter. 
• 6 slices rindless bacon chopped finely.
• 6 button mushroom.
• One small onion finely chopped.
• 1 tablespoon fresh thyme leaves. 
•  1 clove garlic, peeled and finely sliced.                                      
• 1egg, lightly beaten.  
• 3 tsp lemon juice.

• Place the butter in a med frying pan add the bacon,and fry until crispy, drain the fat.
• Add onion, celery and mushrooms and  cook on medium heat until soft. 
• Remove from hob and set aside to cool.
• In a med mixing bowl add your bread crumbs, and all the ingredients from the frying pan and using your CLEAN hands to combine.
• Add the egg. lemon juice. thyme, salt and pepper and continue to mix until it forms a firm mass..... not too dry. You can use milk to add a little moisture a little if needs be.
• Wrap in cling wrap and refrigerate for about an hour  before stuffing the chicken.
• Rinse your chicken inside and outside and pat dry with kitchen paper towel.
• Remove the cling wrap from the stuffing and stuff your chicken.
• Once again after stuffing your chicken should you have any stuffing left over, roll into small balls and roast it with your chicken, they make great snacks. 

Ingredients 
The Full Monty

Method 
The Full Monty

• 3 to 4 slices of bread crumbed (Banting seed bread crumbed).
• 1 egg, lightly beaten.  
• One small onion finely chopped.
• 2 pork sausages remove the meat from the skin casing.
• 6 slices rindless bacon/ chopped finely.
• 1 small fresh tomato grated finely.(This is optional, but I always use it when doing this recipe).
• 75g soft butter.
• 1Tps fresh thyme (can use dried thyme).
• 1 tsp fresh sage (can use dried sage).
• 1 celery stalk, finely chopped. 
• 4 med button mushrooms, chopped.
•  ½ teaspoon garlic powder (or equivalent of fresh garlic)
  
• Paprika.
• Freshly ground sea salt to taste.
• Freshly ground black pepper to taste.
• 125ml chicken stock

• Place a med skillet /frying pan on your hob and add half your butter
• Cook sausage meat  over medium heat. and stir until crumbly and cooked through, remove and set aside.
• Cook the bacon in the pan until crispy,
• Add the sausage meat, garlic, onions, celery,mushrooms and cook until nice and tender app 3-4 minutes, set aside to cool down.
• Once cooled down place in a large mixing bowl together with all your other  ingredients. Except the whipped egg and chicken stock
• Again making sure your hands are squeeeky clean and mix.
• Add the egg and continue to mix with your hands.
• Lastly, slowly add you stock to your mixture. The mixture should be moist but not mushy, continue to mix to get the right consistency, should it it get too soggy use some all purpose flour .