Courtesy of PureZing

A hearty stuffing with rich flavours great for an autumn meal.

Serves 6

INGREDIENTS:

¼ cup rice (long-grain white or wild), cooked according to directions
1 Tablespoon extra virgin olive oil
1 cup organic lamb loin, ground
1 large onion, finely chopped
2 Tablespoons pine nuts
2 Tablespoons raisins
Sea salt and freshly ground pepper to taste
1 whole free-range chicken
1 Tablespoon butter
2 Tablespoons Greek-style yogurt
1 Tablespoon honey

DIRECTIONS:

Cook chosen rice according to directions.

Preheat oven to 400 degrees.

Heat 1 Tablespoon oil in a large skillet and add the lamb, stirring to brown. Add onion and cook till soft. Stir in pine nuts and cook till lightly browned. Add raisins, cooked rice, salt and pepper. Remove mixture from the heat.

Stuff chicken with rice mixture and place any remaining stuffing in a foil package. Place chicken on a rack in a roasting pan.

In a small pan, melt the butter over low heat and add the yogurt and honey. Brush half the butter mixture over the chicken.

Put the foil package of stuffing beside the chicken and roast both for 20 minutes.

Lower the oven to 350 degrees and brush the chicken with the remaining butter mixture. Roast and additional 45-50 minutes till the juices run clear. Serve the chicken and stuffing on a platter and serve.