Cotswold Cottage Recipes
Roast Chicken with Apple and Manuka Honey Stuffing
4 cups fresh bread crumbs herb seasoned with either thyme and sage, or basil and parsley
Simmer celery and onion in 4 tablespoons butter for 2 minutes. Add apples and remaining 2 tablespoons butter and simmer another 2 minutes. Add honey and water and bring to a boil. Measure 4 cups of breabcrumbs and herb into large bowl. Add hot mixture, stirring well. Enough for a 6 to 10 pound bird.
For additional glaze, drizzle some addtional Manuka Honey over the cooked chicken before serving.