Chicken with stuffing

Recipe from: 2009
chicken with stuffing

Ingredients 27
Servings 8
Time

Ingredients

  • Raisin and nut stuffing
  • 2.5
    ml
    (½ t) salt
  • 5
    ml
    (1 t) dried sage
  • 2.5
    ml
    (½ t) ground mace or nutmeg
  • 1
    ml
    (¼ t) pepper
  • 750
    ml
    (3 c) fresh breadcrumbs
  • 90
    ml
    (6 T) butter or margarine
  • 125
    ml
    (½ c) seedless raisins, chopped
  • 125
    ml
    (½ c) chopped walnuts or pecan nuts
  • milk (optional)
  • Sausage stuffing
  • 500
    ml
    (2 c) sausage meat (see Sausage meatballs*)
  • 30
    ml
    chopped ham
  • 1 slice white bread, soaked in milk
  • 45
    ml
    (3 T) chopped parsley
  • 1 egg, whisked
  • salt and pepper
  • Bread stuffing
  • 30
    ml
    (2 T) butter or oil
  • 1 medium-sized onion, chopped
  • 500
    ml
    (2 c) fresh breadcrumbs
  • 5
    ml
    (1 t) salt
  • 1
    ml
    (¼ t) pepper
  • 5
    ml
    (1 t) dried thyme
  • 15
    ml
    (1 T) chopped parsley
  • 125
    ml
    (½ c) milk or beaten
  • egg and milk
 

Method

 
Raisin and nut stuffing
1. Mix the spices and herbs and add to
the breadcrumbs.
2. Add the melted butter.
3. Add the raisins and nuts and mix well.
4. Moisten with milk if the mixture is too dry.
5. Use for poultry.

Sausage stuffing

1. Mix the first four ingredients.
2. Add the egg and mix well. Season to taste.

Bread stuffing


TIP
• Substitute ground cumin, cinnamon and chopped coriander leaves for the sage and mace.

 

Read more on: roast  |  festive 2014  |  recipes
 

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