Canadian Thankgiving Bird with Caveman Sausage, Celery and Pine Nut Stuffing

  

Ingredients

• 1 chicken
• 3 sausages
• 1 white onion
• 2-3 cloves garlic
• Dash of olive oil
• 2 stalks celery
• 2 spring onions
• 2 eggs
• 1/2 diced red pepper
• 5 sliced mushrooms 
• Pine nuts
• Parsley
• Rosemary
• Thyme
• Garlic powder
• Salt
• Pepper

Preparation

Bird
Untruss bird and place in baking tray. Sprinkle liberally with salt, pepper and garlic powder. Place in fridge and let sit to 'marinate'. Go on 2 hour canal walk.

Stuffing
Once returned exhausted from canal walk, remove sausages from skins, dice white onion, peel and crush garlic cloves. Lightly fry in pan with olive oil till sausage is cooked and onions lightly brown. Let cool and set aside. Chop all of celery, spring onions, red pepper and mushrooms. Add to cooled sausage onion mix. Add several sprigs of fresh thyme and rosemary to taste. Add pepper and tiniest bit of salt to taste. Mix all.

Stuff in bird cavities front and back and hold shut with skewers, toothpicks, thread etc. Place any random leftover sausages and/or vegetables around bird. Cook bird in oven at 200 degrees Celcius for about 60-80 minutes, depending on size of bird. Serve with a flourish.

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First time we made this was on: Saturday, October 12, 2013 celebrating Canadian Thanksgiving after a 2 hour Scrubs and canal walk.