Maple Roasted Chicken and Cranberry Sausage Stuffing
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Maple Roasted Chicken and Cranberry Sausage Stuffing

Maple Roasted Chicken and Cranberry Sausage Stuffing

with Cheesy Sweet Potatoes, Green Beans and Red Wine Jus

What's a Sunday without a traditional roast? Simply follow our step-by-step instructions for this [recipe title] and you'll have a feast worth gathering the family for.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time1 hour 15 minutes
Cooking time30 minutes


serving amount

1 unit(s)

Whole Chicken

1 sachet(s)

Maple Syrup

2 unit(s)

Sweet Potato

30 grams

Dried Cranberries

225 grams

Pork and Oregano Sausage Meat

(Contains Sulphites)

80 grams

Green Beans

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Garlic Clove

15 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

Not included in your delivery

150 milliliter(s)

Water for the Jus


Nutritional information

Energy (kJ)7965 kJ
Energy (kcal)1904 kcal
Fat109.6 g
of which saturates34.8 g
Carbohydrate82.4 g
of which sugars35.7 g
Protein146.7 g
Salt4.6 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Small sauce pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Snip the string holding the chicken legs together, remove and discard.

Transfer the chicken to a baking tray and drizzle over the maple syrup and a little oil. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Prick the sweet potatoes with a fork. Pop them onto the same baking tray, drizzle with oil and season with salt.


Roast the chicken and sweet potatoes on the middle shelf of your oven for 60/75 mins, depending on the chicken size. IMPORTANT: The chicken is cooked when the juices from the thigh run clear and there is no pink meat.


Meanwhile, roughly chop the cranberries.

In a large bowl, combine the cranberries and sausage meat. Roll into even-sized balls, 5 per person.

Pop your stuffing balls onto another baking tray, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat.

Trim the green beans. Grate the cheese. Peel and grate the garlic (or use a garlic press).


Pour the water for the jus (see pantry for amount) into a small saucepan and bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Allow the sauce to bubble and thicken, stirring regularly, 6-7 mins. Remove from the heat.


When the chicken has 10 mins remaining, pop the stuffing balls onto the top shelf of your oven until browned on the outside and cooked through, 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until tender, 4-5 mins, then remove from the heat.


Once the chicken is cooked, transfer it to a board to rest, loosely wrapped in foil, 5 mins. Reheat the jus, adding a splash of water if it's a little thick.

Cut open the sweet potatoes and add some butter (if you have any) and sprinkle over the cheese.

Carve the maple roast chicken and share between your plates. Serve the sweet potatoes, green beans and stuffing alongside.

Pour the red wine jus over the chicken to finish.