Ingredients
2 tbsps olive oil
4 banana shallots, finely chopped
50g butter
75g dried cranberries, roughly chopped
75g unsalted pistachios, roughly chopped
250g fresh breadcrumbs from sourdough
20g fresh parsley, very finely chopped
4 x 500g poussin
40g butter, melted

Method
To make the stuffing, heat the oil in a wok or large frying pan over medium heat. Add the shallots and cook for 3-5 minutes until soft.

Add the butter and heat until melted then turn off the heat and mix in all of the remaining ingredients. Stir thoroughly ensuring everything is covered in the buttery juices.  Season and put to one side to cool a little.

Once the stuffing is cooler, preheat the oven to 180c.

Take your poussins and open them up and fill the smaller cavity with the stuffing.  Fold the flap over to keep as much stuffing in as possible.

Brush with the melted butter all over and season with salt and pepper.  Cook for 45 minutes or until the juices run clear, basting from time to time.  Cover and rest for 10 minutes.