Roast Chicken with Pork and Cranberry Stuffing


Serves 4-6

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  • 1-1.5kg chicken
  • 500g pork sausages
  • 100g dried cranberries
  • 50g pistachio nuts
  • ½ onion, chopped
  • 1 clove garlic, crushed
  • 1 egg
  • 25ml butter, melted
  • Salt and pepper
  • 2 onions, quartered


Preheat oven to 190°C/170°C fan/ Gas Mark 5.

Remove the casing from the pork sausages, and place the filling into a bowl.

Add the cranberries, pistachios, chopped onion, garlic, egg and butter.

Season the mixture well with salt and pepper and mix it together.

Stuff the cavity of the chicken with the pork filling, and tie it closed with string.

Place it in a Le Creuset Oval Cast Iron Casserol and scatter the quartered onions around it.

Drizzle with oil and place into a hot oven.

Cook the chicken for 1-1 ½ hours or until the chicken is golden and cooked through.

Serve with the roasted onions and cranberry sauce.