Ahh ’tis that time of the year again. Before the Halloween. Before Christmas….those poor ugly turkeys sacrifice their lives for us.

No Complaints here! LOVE Turkey! And since I’m sure many of you are going to be cooking your butts off, I figure I should share my favourite stuffing recipe ever! In my time I’ve had turkies stuffed with the traditional bread crummy (yes crummy cuz it really isn’t that great)..I’ve also had what my mom made this one time…she stuffed it with Chinese sticky fried rice. That was good too.

Now here’s my favourite…This receipe’s from a Spanish cook book that I bought for $12 a few years ago… It’s really a recipe for Chicken..but chicken or turkey…stuffing is stuffing.

Recipe Name: Pollo Relleno (for chicken…adjust for turkey size accordingly)

Preheat the oven to 200°C (400°F).

Stuffing: Mix together 100g of chopped ham or bacon, 100g minced (ground) pork, 2 tablespoons chopped flat-leaf parsley, 1 crushed garlic clove, a pinch of nutmeg, 1/2 finely diced onion, 1 teaspoon finely chopped oregano and 2 tablesppons lemon juice.Add 1 beaten egg and mix with your hands until thoroughly combined.

Season well. Wash and pat dry a 1.6 kg (3lbs 8 oz) chicken inside and out, then fill the cavity with the stuffing. Tie the legs together and put the chicken in a baking tray, coating it with 2 tablespoons of olive oil. Season with salt and freshly ground black pepper and roast for 30 minutes.

Reduce the heat to 180°C (350°F) and cook for 35-40 minutes, or until the unices run clear when the chicken is pierced between the thigh and body. Allow to rest for 10-15 minutes before carving. Serve a little of the stuffing with each portion of chicken.

Give this a try! I’m sure you’ll love it. Especially those who doesn’t like the traditional stuffing.