Chorizo and Cannellini Bean Stuffing

Ingredients

• 1 cured Spanish chorizo, diced into cubes (about 200g (7oz)
• A splash of olive oil
• I large onion chopped
• 4 cloves garlic finely chopped
• 1 x 540ml (19 fl oz) can cannelloni beans, drained
• Leaves from several thyme sprigs
• 1/3 cup chopped sun-dried tomatoes

Instructions

1. Cook chorizo in a skillet over medium high heat with a splash of olive oil.
2. Add the onions to the chorizo and stir and let them soak up the chorizo flavour.
3. Then add chopped garlic, thyme leaves, and the beans. Season with salt and pepper and let the beans soak up flavour as you stir.
4. Lastly add the sun-dried tomatoes, stir briefly and set aside to cool.
5. Use this stuffing for a 1.5-2kg bird (3-4.5 pound)

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