By The Light of The Silvery Moon is a classic 1953 film that stars Doris Day and a turkey called ‘Gregory’. The film has a bit of everything: catchy tunes, high drama, a bit of romance, lots of twists and turns, and everything is resolved in time for a happy ending – especially for ‘Gregory’ who escapes ‘getting stuffed’, roasted and served for the family’s Thanksgiving meal.
Photo courtesy doris day turkey via Photopin and Creative Commons
But for those of us who are not turkeys (or chickens) and do want to ‘Get Stuffed’ this festive season, here is a flavour-filled recipe for Stokehouse Q’s Christmas Stuffing. And in keeping with the Christmas spirit of giving, Stokehouse Q’s Executive Chef and culinary genius, Richard Ousby, is only too happy to share his secret recipe with you so you can make it at home to share with your family and friends.
Photo credit: Courtesy kathROSE and associates
Richard’s Stokehouse Q’s Christmas Stuffing is perfect for Yuletide turkey and chicken feasts!
Stokehouse Q’s Christmas Stuffing
- 100g sourdough bread crumbs
- 20g parsley – chopped
- 3 thyme sprigs – leaves picked off the stem
- 7 Kampot peppercorns 2015 harvest – finely ground
- 1 chicken stock cube
- 1 lemon – zested and juiced
- 50g macadamia nuts – roasted and chopped
- 1 egg
- 15g Parmesan finely grated
- 50g diced shallots
- 2 cloves sliced garlic
- 50g diced bacon
- 1 king brown mushroom – finely diced
- 40mls Stokehouse olive oil – see notes
- 300g chicken mince
- 100g butter
- 4 sage sprigs – chopped finely
- 16 lemon myrtle leaves – see notes
- Sea salt
- 2 x 1.4kg well raised chickens (or a turkey of course), Stokehouse Q use Holmbrae chickens.
Photo credit: Courtesy kathROSE and associates
- Pre-heat the oven to 240˚C
- Combine bread crumbs, chopped parsley, thyme leaves, Kampot pepper, crumbled stock cube, lemon zest, macadamia nuts, egg and parmesan in a large mixing bowl; set aside
- Sauté the onions, garlic, bacon and king brown mushrooms in Stokehouse olive oil in a large frying pan
- Add the chicken mince once the shallots (spring onions) are translucent, and sauté until mostly cooked. Remove from the pan and place in a large mixing bowl; set aside
- Heat butter until foaming in a large saucepan
- Add sage, as soon as the butter starts to brown, and stir – cook for 10 seconds
- Deglaze with lemon juice – adding the lemon juice will shock the heat to stop it from over cooking. Pour immediately over chicken mince mixture. Rest for 5 minutes
- Add this liquid to the breadcrumb mixture; season with sea salt, if needed
- Line the cavity of the turkey (or chickens) with the lemon myrtle leaves
- Top the leaves with the stuffing and truss (tie around the parson’s nose)
- Massage turkey (or chickens) with Stokehouse olive oil ready for roasting
- Place turkey (or chickens) into the pre-heated oven and roast for 10 minutes
- Turn the oven down to 170˚C. Cook until the core temperature reaches 60˚C (using temperature probe) then remove from the oven
- Rest in a warm position, loosely wrapped in foil for 15-20 minutes before serving.
- If only stuffing one chicken – place the left-over stuffing mix in a small oven-safe dish, uncovered to give a nice crisp top – and bake in the oven with your chicken for the last 15 minutes of cooking
- Prefer turkey? This recipe will yield enough to stuff one bird
- Stokehouse Olive Oil – Richard Ousby travelled to Cudgegong Olive Grove near Mudgee in New South Wales to personally taste and select oil for Stokehouse Q. He currently uses a single variety, Correggiola, for Stokehouse Q’s oil; it has a clean, full grassy flavour with a lovely peppery finish
- Lemon myrtle – the leaves used in this recipe are from Richards’s garden; he uses this beautiful ingredient in fish dishes, shortbread and even lemon ice-cream as is does not cause milk to curdle the way lemon juice does.
If this has piqued your interest, there is lots more on offer at the Stoke Bar and Stokehouse Q during the Christmas/New Year season. Stoke Bar and Stokehouse Q is open seven days
from 12 noon for lunch and dinner, year-round (but closed on Christmas Day).
New Year’s Eve At Stokehouse Q
Stokehouse Q is set to welcome 2016 with flavour, flair and fireworks, with two sittings (6pm and 9pm) on New Year’s Eve starring custom-created menus by acclaimed Executive Chef Richard Ousby. Stokehouse Q overlooks the impressive Brisbane River, giving diners a first-class view of the famous fireworks that light up the South Bank reach each year, and provide them with even more reasons to raise their glasses to welcome in the New Year.
To make a booking, fill out the NYE Booking Form and send it through to firstname.lastname@example.org. Stokehouse Q’s friendly reception staff will confirm your booking once all tickets have been pre-paid in full.
Oyster Hour at Stoke Bar
Launched on Friday 27 November, Oyster Hour at Stokehouse Q is an aperitif experience available from 11am to 12 noon every Friday, Saturday and Sunday throughout Summer, featuring a glass of Veuve Clicquot Ponsardin French champagne for $14 and natural oysters prepared by Executive Chef Richard Ousby and his team for $2 each.
Stokehouse Olive Oil by Richard Ousby
Each year, Stokehouse Q extra virgin olive oil is created by Executive Chef, Richard Ousby, in conjunction with the olive oil maker, David Cockerill. They select individual olive varieties which produce only the finest oils.
Designed to complement Stokehouse Q’s menu and seasonal produce, this olive oil is specially formed for the Stokehouse Q customer. Once harvested, the selected olives are cold pressed at the farm, ensuring that the oil produced retains its unique qualities of freshness, fruity aroma and delicate taste.
Stokehouse Olive Oil by Richard Ousby is available for purchase from the restaurant.
Stokehose Bar and Stokehouse Q are situated in Sidon Street, South Bank, Queensland, 4101. Phone (07) 3020 0600 to make a booking.