Thanksgiving Maple Roasted Chicken and Sausage Stuffing
with Cheesy Sweet Potatoes, Green Beans and Red Wine Jus
What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this Thanksgiving Maple Roasted Chicken and Sausage Stuffing and you'll have a feast worth gathering the family for.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Whole British Chicken
1 sachet(s)
Maple Syrup
2 unit(s)
Sweet Potato
30 grams
Dried Cranberries
225 grams
British Pork and Oregano Sausage Meat
(Contains Cereals containing gluten, Sulphites May contain Soya, Celery, Sulphites, Cereals containing gluten, Milk, Nuts, Fish, Egg, Mustard)
80 grams
Green Beans
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Garlic Clove
15 grams
Red Wine Jus Paste
(Contains Sulphites, Celery)
Not included in your delivery
150 milliliter(s)
Water for the Jus
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Snip the string holding the chicken legs together, remove and discard.
Transfer the chicken to a baking tray, then drizzle over the maple syrup and a little oil. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pop the sweet potatoes onto the same baking tray. Drizzle with oil and season with salt.
Roast the chicken and sweet potatoes on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.
Meanwhile, roughly chop the cranberries.
In a large bowl, combine the cranberries and sausage meat. Roll into even-sized balls, 5 per person.
Pop your stuffing balls onto another baking tray, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.
Trim the green beans. Grate the cheese. Peel and grate the garlic (or use a garlic press).
Pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.
Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. Remove from the heat.
When the chicken has 10 mins remaining, pop the stuffing balls onto the top shelf of your oven until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins, then remove from the heat.
Once the chicken is cooked, transfer it to a board to rest, loosely wrapped in foil, 5 mins. Reheat the jus, adding a splash of water if it's a little thick.
Cut open the sweet potatoes and add some butter (if you have any). Sprinkle over the cheese.
Carve the maple roast chicken and share between your plates. Serve the sweet potatoes, green beans and stuffing alongside.
Pour the red wine jus over the chicken to finish.
Enjoy!
