does anyone have good bread/potato stuffing recipe for chicken?
does anyone have good bread/potato stuffing recipe for chicken? and if you don't mind, it would be great if you can describe the taste. thank you so much!
- Anonymous1 decade agoBest Answer
Mine isn't a bread and potatoe stuffing - but just bread (so not sure if you wanted both or either).
This is a family stuffing (usually used for turkey but I have stuffed a chicken as well), thats been in the family for since my grandmother showed my mom - then she showed me - now I have my grown children making the same one ..... so well over 70 years.
Stuffing (enough for a 16 pound turkey so adjust the amount of ingredients depending on how big a bird)
.... 12 slices of white bread toasted
.....4 cups of chopped onions
.....1/4 cup butter
.....Poultry Seasoning to taste
Toast your bread and then put all in large bowl and cover with water. Let soak for 5 minutes and then drain (squeeze) the water out of the toast.
Saute your chopped onions in the butter until onions are soft. Add onions and eggs to toast and mix well. Add poultry seasoning to taste (could be a tablespoon or more....just add...mix...and taste till desired amount is added)
Stuff your turkey or chicken.
This is a moist stuffing - not all people like a moist one but around here - it isn't turkey unless its stuffed.
One year I accidentally left out the seasoning - and now to this day my youngest son kids me.....Mom did you remember the seasonings????
- Anonymous1 decade ago
#1. ~Chicken Stuffing Bread~
1 1/2 cups fat-free milk
3 tablespoons butter, cut into pieces
4 cups bread flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon gluten
3 tablespoons chopped fresh chives
1 1/2 tablespoons dried marjoram
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 teaspoons salt
2 1/2 teaspoons yeast or 1 tablespoon bread machine yeast
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer). When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
#2. ~STUFFED BAKED POTATOES~
8 lg. baking potatoes
4 tbsp. butter
2 c. grated sharp cheddar cheese
2 egg yolks, beaten (optional)
1/2 c. sour cream
3 tbsp. finely chopped onions
1 clove garlic, minced
1 tsp. salt
Dash of cayenne pepper (optional)
1/4 tsp. white or black pepper
2 tbsp. melted butter
1 tbsp. chopped parsley for garnish
Chicken slices, cooked and crumbled
Wash potatoes; dry; rub with oil; prick skins. Bake at 400 degrees for 1 hour or until done. Saute onions and garlic in butter until tender; set aside.
Cut 1/4-inch slice off top of baked potatoes and scoop out pulp, leaving shells intact about 1/4 inch thick. Mash pulp and add sauteed onions and garlic, egg yolks mixed with sour cream and seasonings. Beat well and re-stuff potatoes.
If serving potatoes at once, brush tops with 2 tablespoons melted butter and slide under broiler for moment to brown. Sprinkle with paprika, parsley and crumbled chicken. (The stuffed potatoes may be kept at room temperature several
hours before serving.)
- HG WellsLv 71 decade ago
Bread Stuffing Recipe
This heirloom recipe takes stuffing back to the basics using stale bread and savory vegetables.
1 cup diced celery
1 cup chopped onion
1/4 cup butter
3/4 cup chicken broth
2 teaspoons poultry seasoning
1 teaspoon salt
1/8 teaspoon black pepper
1 large loaf (1-1/2 pounds) stale white bread
Saute celery and onions in butter until softened. Remove from heat. Stir in chicken broth, poultry seasoning, salt, and pepper. Let cool.
Cut bread into 1-inch cubes.
Add to the chicken broth and gently toss to mix. Stuff loosely into turkey.
The stuffing may be cooked separately in an uncovered casserole dish at 350 F. for 30 minutes.
Yield: enough for a 10-pound bird