Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter
remove from heat and let it cool
Put the bird on a chopping board,
cut and discard the neck, wing tips and fatty bottom of the bird.
heat the oven to 180C or 170C fan forced
Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour
Drizzle with olive oil and put in the oven for 40 minutes
Can be served with mash potatoes or rice
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 2|
|Calories from Fat: 359 (98%)|
|Amt Per Serving||% DV|
|Total Fat 39.9g||53 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 19.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 47.6mg||15 %|
|Sodium 254.5mg||9 %|
|Potassium 52.3mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 365
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