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Stokehouse Q says Get Stuffed this festive season, … in the most flavour-filled way possible!

December 8, 2015 Dining No Comments Print Print Email Email

GET STUFFED! That’s the message this Festive Season from the team at Stokehouse Q – and they have even provided the recipe to do so in flavour-filled style!! http://www.exoticvoyages.com/maldives-travelTo celebrate Christmas, Stokehouse Q Executive Chef Richard Ousby has revealed his secret Christmas Stuffing recipe, perfect for this year’s chicken and turkey feasts!

Stokehouse Christmas Stuffing – Executive Chef Richard Ousby

100g sourdough bread crumbs

20g parsley – chopped

3 thyme sprigs – leaves picked off the stem

7 Kampot peppercorns 2015 harvest – finely ground

1 chicken stock cube

1 lemon – zested and juiced

50g macadamia nuts – roasted and chopped

1 egg

15g Parmesan finely grated

50g diced shallots

2 cloves sliced garlic

50g diced bacon

1 king brown mushroom – finely diced

40mls Stokehouse olive oil– see note

300g chicken mince

100g butter

4 sage sprigs – chopped finely

16 lemon myrtle leaves – see note

Sea salt

2 x 1.4kg well raised chickens (or a turkey of course), Stokehouse Q use Hombre chickens



–          Pre-heat the oven to 240˚C

–          In a large mixing bowl combine bread crumbs, chopped parsley, thyme leaves, Kampot pepper, crumbled stock cube, lemon zest, macadamia nuts, egg and parmesan; set aside.

–          In a large fry pan, sauté the onions, garlic, bacon and king brown mushrooms in Stokehouse olive oil.

–          Once onions are translucent, add the chicken mince and sauté until mostly cooked. Remove from the pan and place in a large mixing bowl; set aside.

–          In a large saucepan, heat butter until foaming.

–          As soon as the butter starts to brown, add sage and stir, cook for 10 seconds.

–          Deglaze with lemon juice – adding the lemon juice will shock the heat to stop it from over cooking. Immediately pour over chicken mince mixture. Rest for 5 minutes.

–          Then add this into the breadcrumb mixture; season with sea salt if needed.

–          Line the cavity of the two chickens with the lemon myrtle leaves.

–          Top the leaves with the stuffing and truss (tie around parsons nose)

–          Massage chook with Stokehouse olive oil ready for roasting.

–          Place chickens into the preheated oven and roast for 10 minutes.

–          Turn oven down to 170˚C. Cook until core temperature reaches 60˚C (using temperature probe) then remove from oven.

–          Rest in a warm position, loosely wrapped in foil for 15-20minutes before serving.

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