Chicken Stuffing

    (127)
    15 minutes

    A simple old-fashioned stuffing recipe that goes well in a chicken or turkey. You can always make extra and cook it in a separate dish for the vegetarians.


    170 people made this

    Ingredients
    Makes: 2 cups of stuffing

    • 6 slices of bread, lightly toasted
    • 2 teaspoons butter
    • 1/2 an onion, finely chopped
    • 1 egg, lightly beaten
    • 1/2 cup chicken stock
    • 1 teaspoon sage
    • 1 celery stalk, finely chopped
    • 1/2 teaspon garlic powder (or equivalent of fresh garlic)
    • salt and pepper to taste

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Let the bread sit till hard ( a couple of hours) then process into breadcrumbs in a food processor.
    2. Melt the butter in a small saucepan over a medium heat and then stir in the onion and celery and cook till soft. remove from heat.
    3. Mix the eggs and chicken stock into the breadcrumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Add the onion, celery, butter mix, the rubbed sage, garlic powder, salt and pepper.
    4. Stuff into the chicken or turkey.

    Cooking the Stuffing Separately

    If you do decide to cook some or all of the stuffing separately bake it at 165 degrees C for about an hour or until the top is brown and crisp.

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    Reviews and Ratings
    Global Ratings:
    (127)

    Reviews in English (99)

    0

    I added 1.1/2 tsp garlic chives.1/2tsp cumin,1tsp lemon grass powder, and 1 tsp of Sushi Ginger. I blended all of this in my bullet, with half the chicken stock. I let everything cool. Then added remaining ingredients, when all were cold. I baked separately. The stuffing was just amazing, even served cold.  -  11 Jun 2016

    by
    558

    I gave this four stars only because I made changes. I took advice of others and added 1 tsp. thyme, 1 tsp. more sage, 2c. more broth which I used to baste during baking and used 1/2 croutons 1/2 bread. I also added a can of mushrooms and let it sit in the fridge overnight. It came out so moist and so good people kept going back for more. One person told me it was the best stuffing he had ever had! That meant a lot because he thinks stuffing is the best thing on earth! Thanks so much for a wonderful recipe!!  -  20 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    317

    This was a return to "yesteryear". A recipe that my Mom used to make. However, to indulge my wife's Mother's recipe I made couple of addtions in ingredients as well as sequence steps: Within the celery volume I added cellery leaves. I added 1/2 cup of minced parsley. I shortened the drying time by first toasting all the bread to a light brown color...and then placing the slices in a large casserole dish in the microwave on a medium setting for 5 minutes. Then repeating it as needed until the bread was rigid when the microwave power was interrupted by opening the door and checking. That saved the 24hr drying time and brought it down into about 20 minutes. I did not use a rolling pin to crush the bread into total crumbs, but crushed it by hand until there were crumbs and pieces in the bowl. Pieces were never larger than the average thumbnail and there were a lot of crumbs. After placing the crushed bread in a bowl, add the dry ingredient-spices and thoroughly mix them together before adding the eggs and chicken broth. Then mix the eggs and chicken broth together before adding to the crumb-spice mixture. Then add the results of the sauted onion-celery mix without draining it. Add more water if needed at this point so the resultant stuffing is moist and clumps together, but is not a mushy mess. Four family traditions loved it!!  -  23 Nov 2007  (Review from Allrecipes USA and Canada)

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