I love this recipe for its versatility. You can add any product you like to the filling. You can even use a ready-made frozen vegetable mixture. If you use vegetables contrasting in color, you will get a very bright and festive dish. The number of vegetables for the filling is optional and depends on your preferences. The dish can be served as a main hot or cold appetizer. You don't have to bake the bird. If you are maintaining a proper diet it is possible to prepare on pair.
For stuffing, it is better to take a medium-sized bird, it will be easier to cut into portions.
On the side of the legs, begin to separate the skin from the meat, cutting it if necessary with a sharp knife. In the area of the lower leg, cut the bones with a knife, leaving part of the joints on the skin. Leave the wings intact, separating the bones in the area of the shoulder joints. Making this manipulation, try not to violate the integrity of the skin.
Wash the skin well and dry it with a paper towel.
Cut the meat from the bones. Bones are not required, they can be left to cook the broth.
The removed meat is twisted in a meat grinder into minced meat along with fried onions and garlic in butter and a piece of bread soaked in cream.
Add the selected vegetables to the minced meat: diced carrots and bell peppers, frozen green peas and string beans, mushrooms and whole olives. Add the ham cubes, salt and spices. Mix everything thoroughly.
Spread out the skin of the bird and fill it with the prepared filling. It is not necessary to fill the shell tightly, when baking it can burst.
All places of breaks and holes to fasten by means of wooden toothpicks.
For an appetizing crust, grease the stuffed bird with a mixture of paprika, dry garlic powder and vegetable oil.
Bake in a preheated 180 degree oven until delicious ruddy. When serving, don't forget to remove the toothpicks.