Ingredients:

• 75g Speck cut into small cubes (if you can’t get speck just use bacon instead)
• 2 cloves garlic crushed
• 1 small brown onion finely diced
• ½ medium sized leek finely sliced
• 3 sprigs of sage picked and finely chopped
• 50g figs (dried) roughly chopped
• 30g pine nuts roasted
• 30g cranberries
• 1 egg lightly beaten
• 25g breadcrumbs
• Salt and pepper
• Olive oil
• 1 Chicken

Method:

1. Heat the olive oil over a high heat.
2. Add the speck or bacon, reduce to a medium heat and fry until nice and crispy.
3. Add the garlic, onion, leek and sage and cook out until soft.
4. Allow to cool enough for you to mix with your hands, and place into a bowl.
5. Add the fruit and nuts to the bowl and mix together.
6. Add the breadcrumbs and mix together.
7. Taste and season with salt and pepper.
8. Add the egg mix to combine all ingredients nicely together.
9. Pre heat the oven to 180c
10. Place the stuffing inside the chicken and place on to a roasting tray
11. Drizzle the chicken with olive oil and sprinkle with salt and pepper
12. Roast the chicken for 35-40 minutes
13. Check to see if your chicken is ready by cutting away one of the legs slightly and seeing if the juices for the chicken run clear if they do remove the chicken from the oven and allow it sit somewhere warm for 5-10 minutes to rest this will help to keep all the yummy juices from the chicken inside when you cut into it giving you a nice moist juicy roast.

Notes:

If you are going to do a turkey, just double or event triple this recipe depending on the size of your turkey.  This stuffing also goes wonderfully well with a roast duck.