Slow-cooker Poultry with Sausagemeat
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(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
910
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 910 cal. | (43 %) | ||
| Protein | 80 g | (82 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 44.6 mg | (372 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,183 mg | (30 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 593 mg | |||
| Cholesterol | 254 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 2 cups Sausage meat
- 2 cups fresh breadcrumbs
- 2 Oranges (1 juiced, 1 cut into wedges)
- 1 bunch flat-leaf parsley (roughly chopped)
- 1 medium chicken (oven-ready)
Product recommendation
Suggested variation; add 4 cored, peeled and finely diced eating apples to the stuffing mixture instead of the sausage meat.
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
Combine the sausagemeat, breadcrumbs, butter, orange juice, parsley and seasoning in a large mixing bowl. Mix well with your hands until you have a homogeneous mixture.
3.
Loosen the skin away from the chicken by working your hand between the skin and the meat on the breast. Do the same with the chicken legs as well. Carefully push the stuffing into the loosened space and spread it out evenly on top of the chicken breasts and between the legs and the skin.
4.
Place in a roasting tray and roast for 20 minutes. Remove from the oven and carefully transfer to a slow cooker. Cover with a lid and and cook on a medium setting for 5-6 hours or until the juices run clear when the thickest part of the thigh is pierced.
5.
Remove from the slow cooker and place on a serving platter. Garnish with the sliced orange before serving.
