Chorizo Stuffing (for Poussin)
So for Valentine’s Day I cooked up some stuffed spring chickens (Poussin) for B. This is the stuffing I made. The chorizo (from Levanter – naturally) offers up it’s amazing smokiness and spices to the otherwise fairly plain meat. Kept wrapped in the cling film it’ll keep for a few days too.
This made enough to stuff 2 Poussin with plenty left over to serve on the side. It’d probably be enough to stuff a chicken.
1 Onion – finely chopped
1 Star Anise
150g Chorizo - chopped up into small dice. Choose one you like but whether mild or spicy try to get one with plenty of flavour
2 tsp chopped fresh Thyme
3 tsp chopped fresh Parsley
- Melt a big knob of butter over a medium to low heat in a Saute Pan which has a lid.
- Add the onion and Star Anise and place the lid on.
- After 5 minutes add in the Chorizo, replace the lid.
- Cook very gently over a low heat for 20 minutes – stirring occasionally.
- When the onions have softened and the oils have been released from the chorizo remove from the heat.
- Remove and discard the Star Anise.
- Stir in the Thyme and Parley – mixing well.
- Add the breadcrumbs and mix thouroughly.
- Tip the stuffing on to some cling film and wrap and roll into a ball or sausage shape. The tighter the better – a double layer is a good idea.
- Cool overnight in the fridge.
- Stuff whatever you like with it!!