This pork sausage-and-mushroom stuffing will be your new favourite way to roast chicken

For the stuffing:

• 2 T olive oil
• 2 T butter
• 2 baby leeks, roughly chopped
• 4 garlic cloves, crushed
• 4 brown mushrooms, roughly chopped
• 4 Woolworths Pork Bangers, removed from their casings
• 145 g toasted breadcrumbs or Woolworths Herbed Stuffing Mix
• Salt and pepper, to taste
• 10 g parsley, roughly chopped
• 1 Woolworths Whole Free Range Chicken
• 2 T olive oil
• Salt, to taste
• White pepper, to taste
• Roast potatoes or savoury rice, for serving
• Herbed butter, for serving
   

1. Preheat the oven to 180°C. To make the stuffing, heat the olive oil and 1 T butter in a pan, then fry the leeks and garlic until soft. Add the mushrooms and brown. Add the pork sausage and cook until slightly caramelised, then add the butter and breadcrumbs. Allow the breadcrumbs to caramelise. Season and allow to cool. Toss the parsley through the stuffing. 
2. Season the chicken, stuff, truss and place on a baking tray. Bake, basting continuously with butter, for 1 hour to 1 hour and 15 minutes until golden brown and cooked through. 
3. Serve with crispy roast potatoes or savoury rice and herbed butter.