Festive chicken roast with celery, red apple and watercress stuffing


  • 2kg Steggles Family Roast Chicken
  • 30g butter
  • 1 small onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 clove garlic, crushed
  • ½ tsp mixed spice
  • 1 cup fresh breadcrumbs
  • 1 red apple, chopped
  • 2 tsp lemon juice
  • 1 egg, lightly beaten
  • 100g watercress, roughly chopped


  1. Melt the butter in a frying pan over medium high heat and cook the onion and celery until soft and lightly golden. Add the garlic and spice, cook for a further minute.
  2. Transfer onion mixture to a bowl; add breadcrumbs, apple, lemon juice, egg and season with salt and pepper, set aside to cool. When cool, mix through the watercress.
  3. Fill chicken cavity with stuffing, close with toothpicks or skewers. Tie drumsticks together and fold under wings. Cook according to instructions on pack. Serve with caramelized peaches.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 21, 2018
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