Stuffing for roast chicken

Deez

5 spring onions, cut into 5cm pieces

2 cloves garlic, peeled

4cm ginger, peeled ,roughly chopped

4 rashes bacon, roughly chopped

50g butter

7 slices (200g) wholegrain bread, torn

50g macadamia nuts, toasted

50g almonds, toasted

3 sprigs thyme

rind and juice of 1 small orange

1 egg

pepper, salt and celery salt to taste

Add the spring onions, celery, garlic, ginger and bacon to thermo bowl and mix until chopped.

Melt the butter in a frying pan over a medium heat, cook the onion mixture for 3 minutes or until softened.

Return cooked mixture to the thermo bowl. Add the bread, nuts, thyme, rind and juice, egg and season well with salt and pepper. Process until chopped and well combined.

Wash chicken inside and out and dry with papertowel. Fill the cavity with the stuffing - wrap any excess stuffing in a square of foil and twist the ends. Secure the chicken opening with toothpicks and tie the legs together with string.

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