How to Stuff and Cook a Boned Chicken

Turn the blended meats out into a bowl and add to the olives and nuts. You can use whatever kind of olive you prefer; in this case I used plain black pitted olives cured in brine, and left them whole so they would be easier to see in the picture. I generally chop them, and also chop the pistachios. If you want you can also use a mixture of nuts, for example pistachios and walnuts.

Next, add the herbs -- both sage and rosemary are nice with ground veal, and parsley is universal -- and season to taste with salt and pepper; I went heavier on the pepper here because mortadella and ham are both salty. Feel free to use other herbs and spices as well, for example, a little paprika or freshly ground nutmeg.

In any case, mix the stuffing well.