The Perfect Christmas Chestnut & Apple Stuffing

Side dishServes 6

Once you’ve sourced the perfect bird for your Christmas table you’ll need to do it justice with a top quality stuffing and this recipe from the team at York based Herb Fed Poultry won’t disappoint! Quick and simple to make, it’s the perfect accompaniment to their high welfare turkeys.  For more recipe inspiration and information on their range visit www.herbfedpoultry.co.uk

Summer Cous Cous, Pine Nut and Apricot Stuffing

Main courseServes 4

Think stuffing is just for wintery Sunday lunches – think again! This version from North Yorkshire based Herb Fed Poultry is perfect for the warmer months and is a fresh and exciting alternative that can be eaten hot or cold.  Perfect served with one of their free range birds.  For more information on Herb Fed visit www.herbfedpoultry.co.uk  

Baked Sprouts with a Stuffing Crust

Side dishServes 4 - 6

# Preheat the oven to 160°C/Gas Mark 3. # Peel and trim the sprouts and cut into quarters lengthways. # Toss in an ovenproof dish with 1 tablespoon of the duck fat and the sugar and season well. # Bake in the oven for about 15 minutes, until just tender. # While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme. # Cook for 1 more minute, remove from the heat and stir through the breadcrumbs, orange zest and parsley. # Season. # Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 minutes, or until golden.