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.

Sweating down

Butter
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
150g breadcrumbs.

• 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.
  

  Herbs In

• 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!!

Wrapped up tight