Stuffed Christmas Bird
8 servings 3H
Ave Navidad is one of our simplest products to prepare at home. And in this recipe we decided to serve it with a delicious smoked sausage filling and fruit around it.
The filling was a flour with Copacol Smoked Chicken Sausage, fried with onion, corn, peas, butter and biju flour. And the fruits selected to roast together with Ave Navidad were peach in syrup, pineapple in syrup, fig in syrup and cherry in syrup.
The result was a delicious Stuffed Ave Navidad. With the right amount of sweet and salty. Check the ingredients below.
__ __ Ingredients List
Ingredients: Stuffing
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500 g Copacol Smoked Chicken Sausage
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1 chopped onion
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400 g of cassava flour type biju
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150 g of Copacol Corn
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150 g of Copacol Peas
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100 g of butter
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Olive oil
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salt to taste
ave navidad
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1 Ave Navidad Copacol
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1 can of peach in syrup
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1 can of pineapple in syrup
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1 can of figs in syrup
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1 cup of cherries in syrup
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2 cups of egg strands
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80 g of butter
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Note:Thread of thread to tie the bird.
__ __ Preparation mode
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Cut the smoked sausages into small cubes, brown them in a drizzle of oil, add the chopped onion, peas and corn, sauté until golden brown, then add the butter, as soon as the butter melts, add the manioc flour and mix well, adjust the salt and turn off the heat.
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Stuff the bird with this farofa, then tie the thighs and wings of the bird forming an X, so that the stuffing does not come out.
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Place the bird on a non-stick roast, spread the butter over the bird with the help of a brush, cover with aluminum foil, then put it in the preheated oven, and let it bake for about two hours at a temperature of 160°C.
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Cut the figs in half and reserve the syrup.
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After two hours, remove the bird from the oven and discard the aluminum foil, increase the oven temperature to 180°C, water the bird with the reserved fig syrup and bake for another 20 to 30 minutes, or until golden brown, basting from time to time with the syrup in the roasting pan.
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Place the bird on a platter and proceed with the fruit in syrup and the egg strands. Serve the leftover farofa alongside the chicken.
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