Get Stuffing

Sunday's chicken was on the small side, so to bulk the protein out and complement it I made a quick stuffing.  This used half a pack of Sainsbury's Butcher's Choice Lincolnshire sausages, skins removed (they look a bit false but I prefer them for flavour to most of their Taste the Difference range), a big handful of white breadcrumbs, and a carrot and two small leeks zapped into tiny shreds in my 1980s food processor (it plays Duran Duran while chopping  stuff up and has massive shoulder pads). Moistened with a couple of teaspoons of olive oil and seasoned the mixture cooked in a separate dish alongside the chicken.

Even with the three of us having substantial helpings there was enough left to go in a chicken and stuffing sandwich for my wife's packed lunch, and the same for me. So you could say I gave my wife a good... sandwich today, if you were a comedian from when my processor was new.

The stuffing idea brings to mind a post I did on my Northern Eco blog a year or more ago, where something similar (then made with recipe bacon as the meat component if I recall correctly) was central to an austerity Christmas meal. If I remember I'll copy and paste that piece to this blog.